Tip the cornflour into a bowl and season. Pat the artichokes dry using kitchen paper, then toss in the cornflour.

Heat half the olive oil in a wide frying pan over a medium heat and, once shimmering, fry the artichokes for 3-4 mins on both sides until golden and crisp. (You may need to do this in batches.) Remove to a sheet of kitchen paper to drain. Season lightly with salt and transfer to a serving plate.

Warm the honey, garlic and chilli in a small pan and season. Once bubbling, stir in the rosemary. Drizzle a little over the artichokes and serve the rest in a dipping bowl.