Carciofi alla giudia – fried artichokes
by
- Antipasto
- Easy
- 4
- 35 minutes
PT35M
This carciofi alla giudia recipe hails from Rome's Jewish quarter, and sees artichokes fried until crispy on the outside and beautifully tender inside. A simple antipasto for when artichokes are at their best.
Ingredients
Carciofi alla giudia
- 4 globe artichokes
- 1 lemon
- sunflower oil, for deep-frying
- flaky sea salt
Method
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
