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Carciofi alla giudia – fried artichokes

Carciofi alla giudia – Roman-Jewish fried artichokes

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Ingredients

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Method

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1
Get ready to prepare the artichokes by filling a large bowl with water. Cut the lemon in half and squeeze the juice into the water, placing the halves into the water too – it's important that you place your prepared artichokes straight into this acidulated water to prevent discolouration
2
Peel off the outer leaves of one of the artichokes until you get to the softer leaves in the centre
3
Using a small knife or vegetable peeler, remove the tough outer skin of the 'heart' and the stem of the artichoke. Rub with the lemon halves as you work to prevent discolouration
4
Next, use a sharp knife to slice off the remaining soft leaves from about halfway up. Use a teaspoon to scoop out the hairy 'choke' in the centre and place the artichoke in the acidulated water while you prepare the rest
5
Preheat a deep-fryer or deep pan of oil to 160°C
6
Remove the artichokes from the water and pat dry with kitchen paper – if they are too wet, they will spit when they hit the oil
7
Deep-fry until evenly golden all over, this should take about 5–8 minutes. Pierce with a knife in the thickest part of the base, it should slide through easily when ready
8
Drain on kitchen paper. Once they have cooled slightly, serve sprinkled with flaky sea salt
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Carciofi alla giudia – fried artichokes

 
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