Crispy Roman-Jewish Fried Artichokes — Carciofi alla Giudia Romani
The Roman-Jewish ghetto specialty of whole artichokes deep-fried twice in olive oil, the first fry softening the heart and the second blooming the leaves into a crisp golden flower served simply with sea salt and lemon.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Fill a bowl with cold water and squeeze in juice from 1 lemon. Trim artichokes, snap off tough outer leaves until pale green shows, cut off top third, pare stems with a peeler. Splay leaves outward gently. Drop into acidulated water. Drain and pat completely dry with kitchen paper. Season inside and out with fine sea salt and black pepper.
Fry 1
Heat 1000ml olive oil in a deep heavy pan to 140C (small bubbles form gently around a wooden chopstick). Lower artichokes stem-up in two batches, fry 6 minutes per batch until leaves are tender and stem pierces easily with a knife. Lift onto kitchen paper, rest 3 minutes. Press each gently flower-side-down to splay leaves further.
Fry 2
Raise oil temperature to 180C (bubbles form actively around a chopstick). Sprinkle a few drops of water from your fingers onto each artichoke flower-side. Lower artichokes back flower-side-down in two batches, fry 90 seconds per batch until leaves bloom into deep golden crisp petals. Lift onto kitchen paper.
Plate
Arrange artichokes immediately on warm plates, sprinkle with flaky sea salt and coarse black pepper, serve with lemon wedges alongside for squeezing at the table.
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