The Spanish are experts when it comes to frying foods without making them heavy and greasy. Buñuelos, fritters made with various fillings, most commonly salted cod in Spain, are a perfect example of this. Buñuelos de alcachofa, or artichoke fritters, have a deliciously light, crunchy exterior that gives way to tender artichoke hearts of the highest quality. In this recipe we serve buñuelos de alcachofa with rich jamón ibérico, a squeeze of lemon juice and a pimentón-laced alioli.