Roman Jewish-Style Artichokes (Carciofi Alla Giudia)

Yield: 4 servings

Ingredients:

• Cold water
• 1 lemon, juice
• 4 large artichokes
• Olive oil, for frying
• Sea salt
• Fresh ground pepper
• Lemon wedges, for garnish

Method:

Fill a large bowl with cold water and lemon juice. Set aside.

Prepare artichokes by removing tough outer leaves and leaving only the softer, paler ones inside. Use a paring knife to trim away the sharp tips from the remaining leaves, then remove the top inch (2.5 cm) or so. Next, slice off the base of the stem, leaving 1-2 inches (2.5-5 cm), and peel away the tough exterior. Finally, use a sturdy spoon to scoop out the inside ‘choke’ (the hairy middle part), and discard.

Repeat, placing each of the finished artichokes in the lemon water to prevent discoloration. Keep submerged.

Meanwhile, in a heavy pan, heat a 3-inch (7.5 cm) depth of olive oil to 350 F (175 C).

To fry, first remove an artichoke from the water, shake off the liquid, and pat dry. Forcefully press the dry artichoke, flower-side-down, against your work surface and open up the leaves to make it look like an open flower.

Using metal tongs, hold the stem of the pressed artichoke and place it in the hot oil, pressing it down firmly on the bottom of the pan to reopen the leaves.

Hold for 15-20 seconds, then release to float free.

Fry for 4-5 minutes, turning occasionally, until all sides are a deep, golden brown.

While the first artichoke is frying, repeat the drying, pressing, and frying process with each of the other artichokes in turn, removing the finished ones to a paper-towel lined plate as they crisp. Season while hot with salt and pepper.

Serve immediately with sliced lemon for spritzing.

Buon appetito!