Serves 4
45 min
Carciofi Alla Giudia – Roman Jewish-Style Artichokes
Recipe GLPRe638c4d271e3dd
This classic Roman Jewish dish features whole globe artichokes that are carefully trimmed, flattened, and fried until their leaves become wonderfully crispy and tender. The artichokes are finished with a squeeze of fresh lemon juice and seasoned simply with salt and pepper, allowing the natural flavor of the artichoke to shine through. This vegetable-forward dish is perfect as a side or light main course.
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Ingredients
4 whole globe artichokes
2 lemons, halved
Olive oil for frying
Salt to taste
Black pepper to taste
Directions
Clean each artichoke by rinsing under cool water and rubbing away any dirt from the leaves. Using a sharp knife, cut off the top quarter of each artichoke to remove the thorny tips. Trim the stem, leaving about 1 inch, and peel away the tough outer skin of the stem.
Cut each artichoke in half lengthwise. Use a spoon or melon baller to gently scrape out the fuzzy choke center and any purple-tipped inner leaves, being careful to leave the tender heart and surrounding leaves intact.
Place each artichoke half cut-side down on a cutting board and press gently but firmly to flatten it slightly, spreading the leaves outward.
Fill a large, heavy-bottomed skillet with olive oil to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (a small leaf should sizzle immediately when carefully placed in the oil).
Working in batches to avoid crowding, carefully place the flattened artichoke halves cut-side down into the hot oil. Fry for 8 to 10 minutes until the cut surface and exposed leaves turn golden brown and crispy.
Flip the artichokes and continue frying for another 8 to 10 minutes, stirring and adjusting their position as needed, until the outer leaves are deeply browned and crispy throughout.
Transfer the cooked artichokes to a paper towel–lined plate to drain excess oil. Season generously with salt and black pepper while still warm.
Serve the warm artichokes with the lemon halves on the side for squeezing fresh juice over each portion just before eating.
