In Spanish tapas, what is the name of the deep-fried artichoke hearts often served in Andalusia?

In Spanish tapas, deep-fried artichoke hearts are called alcachofas fritas.

Alcachofa is the Spanish word for artichoke, and alcachofas fritas refers to artichokes cleaned, trimmed, and fried. Depending on the recipe, the hearts may be floured, battered, or fried directly in olive oil until their edges become crisp.

Artichokes are particularly prominent in Spanish and Mediterranean cooking, where their short seasonal availability has encouraged many regional preparations. Fried artichokes may be served as a tapa, side dish, or vegetable course, often with lemon or a simple sauce.

They are different from battered eggplant tapas, even though both may appear as crisp fried vegetables in Andalusian bars. The defining ingredient here is the artichoke heart, whose layered leaves and tender center give the dish its characteristic texture.