Carciofi alla Giudia (Roman-Jewish Fried Artichokes)
Carciofi alla Giudia (Roman-Jewish Fried Artichokes) is a traditional Italian recipe (from Rome itself) for prepared artichokes cooked by frying in olive oil. The full recipe is presented here and I hope you enjoy this classic Italian version of Roman-Jewish Fried Artichokes (Carciofi alla Giudia).
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This is a classic recipe that originated in the Jewish community of Rome.
Ingredients:
3 lemons, divided
1.5kg artichokes (about 24 baby artichokes or 6 large artichokes)
1–2l of extra-virgin olive oil for frying (you can use other oils, but olive oil is traditional)
sea salt
Method:
Fill a large bowl with water; halve and squeeze the juice from 2 lemons into it. Trim the artichokes as follows: Remove the tough dark green outer leaves to expose the more tender light-green leaves within. Then, using a paring knife, cut off top half of each leaf and trim base and stem.
Trimmed artichokes will look like a closed rosebud. Transfer the peeled artichokes to the bowl of lemon water as you work, covering them with a clean kitchen towel to keep them completely submerged.
In a large saucepan, heat a 6cm depth of oil to 130°C. Add the artichokes (they should produce a steady but non-violent stream of bubbles) and cook until tender (you should be able to pierce their hearts easily with a fork), adjusting the heat to maintain a steady bubble (about 10 minutes for baby artichokes and 15 minutes for larger ones). Turn larger artichokes frequently for even cooking.
Using a slotted spoon or spider, transfer the artichokes to a paper towel-lined plate. Let then drain until cool enough to handle. Using your hands, gently pull open each artichoke 'bud' so that it resembles an open flower (note that artichokes are thistle flowers). If using large artichokes, remove and discard the hair 'choke' in the centre of the artichoke. Increase the oil temperature to 175°C.
Fry the artichokes until browned and crisp, 2 to 5 minutes. Using a slotted spoon or spider, transfer to a paper towel-lined plate to drain. Season immediately with salt. Transfer to plates and serve right away with wedges of remaining lemon.
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