Deep-fried artichokes (Carciofi alla Giudea)

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This recipe originated in the old Jewish ghetto of Rome, but has long since been adopted by the Eternal City at large, served as an appetizer or a contorno (side dish). These artichokes are also presented as part of a platter (as a main dish) called Fritto alla romana, which consists of various batter-fried vegetables and cod fish.

Ingredients:

8 large fresh artichokes
2 ½ cups of olive oil
3 lemons
Salt and pepper

Directions:

Refer to this article on how to prepare the artichoke. How to Prepare a Fresh Artichoke

Once prepared, pour at least 2 inches of oil into a large frying pan and heat on a low-to-medium flame. Dry the artichokes well, add salt and pepper, and lay them in the pan, flat side down. Pressing each artichoke lightly with a pair of tongs, allow them to simmer (not fry) in the oil, gently stiring, for about 15 minutes, until tender. Check for tenderness by piercing one of the artichokes with a fork—if it’s not tender, continue simmering in the oil. When the carciofi are tender, remove them from the oil onto a plate lined with paper towels. increase the flame to high and, using the tongs, place each artichoke with the stem pointing up in the hot oil. Now press the artichoke gently once again—it should open like a flower, brown, and crisp, 30-40 seconds. Remove the carciofi from the pan and place them stem up on paper towels to absorb the excess oil. Transfer to a platter and serve them very hot with lemon quarters.

Note: If you can find baby artichokes, they are great to use in this dish—you won’t have to eliminate as many outer leaves and they taste delicious. Serve three or four per person.

Serves 4 Send to friend Printer-friendly version