Serves 6
45 min
Roman-Jewish Fried Artichokes
Recipe GLPR5aca5bce83956e
Tender baby artichokes trimmed and fried until their leaves are crispy and golden, then finished with fresh lemon juice and kosher salt. A classic Roman-Jewish preparation where the artichokes bloom like flowers in hot oil, creating an irresistibly crispy exterior while the hearts remain tender.
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Ingredients
3 lemons, divided
3 pounds baby artichokes (about 24 small artichokes) or 6 large artichokes
1½ quarts extra-virgin olive oil, canola oil, or vegetable oil for frying
to taste Kosher salt to taste
Directions
Halve 2 lemons and squeeze their juice into a large bowl of cool water; reserve the remaining lemon for serving. This acidulated water will prevent the artichokes from darkening as you prepare them.
If using large artichokes, cut off the top quarter of each artichoke and trim the stem, leaving about 1 inch attached. For baby artichokes, simply trim the top quarter inch and remove any bruised outer leaves. Cut each artichoke in half lengthwise and immediately place the cut side down into the acidulated water.
Once all artichokes are trimmed and in the water, remove them one at a time and gently spread the leaves open like a flower with your fingers, fanning them outward. Return each artichoke to the lemon water and let them soak for 5 to 10 minutes.
Lift the artichokes from the water and pat them completely dry with paper towels. Pat both the interior leaves and exterior thoroughly—any moisture will cause splattering during frying.
Heat the oil in a deep, heavy pot to 350°F. Test the temperature with a small piece of artichoke leaf—it should sizzle immediately and brown in about 2 to 3 minutes.
Working in batches to avoid crowding, carefully place the artichokes cut-side down into the hot oil. Fry for 8 to 10 minutes, then gently turn them over using a slotted spoon or tongs and fry for another 8 to 10 minutes, until all the leaves are deep golden brown and crispy and the flesh is tender.
Transfer the fried artichokes to a paper towel–lined plate and season generously with kosher salt while still hot. Repeat with remaining batches.
Arrange the fried artichokes on a serving platter and squeeze fresh lemon juice from the reserved lemon over top. Serve hot or at room temperature, pulling off the crispy leaves to eat individually and enjoying the tender heart.
