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 side dish. These artichokes are also presented as part of a platter called Fritto alla Romana, which consists of various batter-fried vegetables and cod fish.
- 8 large fresh artichokes
- 2 1/2 cups DeLallo Extra Light Olive Oil
- 3 lemons
- Salt and pepper
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 in the oil, gently stiring, for about 15 minutes, until tender.
Remove artichokes from the oil and 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 to 40 seconds. Remove the artichokes 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 3 or 4 per person.