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1. Peel and slice the artichokes, boil immediately in salted water (taking care not to over-cook), then drain.
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2. Prepare a white sauce with the butter, 1 oz. flour and 1 pint milk; add the seasoning, cheese and gelatin, dissolved in a little cold water.
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3. Arrange the artichokes on large plates, with plenty of space between the slices, cover well with sauce and allow setting.
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4. Prepare a batter by mixing the remaining 4 oz. flour with the egg, olive oil and ½ pint milk, and beat well.
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5. Dip each artichoke slice into the batter and fry immediately in oil or fat.
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6. Drain well, serve very hot and garnish with parsley.
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