Carciofi Alla Judea Artichokes Jewish Style Recipes

Steps:

• Pare artichoke bases flat, and remove tough outer leaves, leaving pale-green edible ones. Trim tops off. Rub cut surfaces with lemon half. Work quickly; do not soak in water.
• Heat 3 tablespoons oil and garlic in saute pan over medium-high heat. Brown artichokes cooking on all sides 2 to 3 minutes. If garlic gets too brown, discard. Stand artichokes on bottoms; cook 1 to 2 minutes, or until tender.
• Leave pan with oil on stove; transfer artichokes to paper towel to drain upside down until slightly cool. Spread leaves like a flower (scrape out fuzzy choke with melon baller).
• Season artichokes with salt and pepper; add 3 tablespoons oil to pan; when hot, add enough artichokes to fit comfortably without overlapping, bases facing up. Cook over medium-high heat, pressing leaves down, until brown and crisp, 3 to 5 minutes. Keep warm while cooking second batch. Blot well.
• Salt lightly, and serve hot with shaved Parmesan and lemon wedges.

Steps:

• Trim the stalks and tough outer leaves from the artichokes. Cut off the top third of the leaves. Press the remaining leaves back carefully, spreading them out like the petals of a flower, taking care not to break them. Place the artichokes in a large bowl of cold water with the juice of the lemon to prevent them from turning brown.
• Meanwhile, heat the oil in a large pot. When you add the artichokes, one or two at a time, wear gloves and hold the lid of the pan tilted over the oil. The oil will spatter at first because of any water clinging to the leaves of the artichokes. Be very careful because the oil can catch fire if it spatters too much.
• Once the pot has calmed down, leave the lid off and allow the artichokes to cook until golden and tender. Keep a steady watch in case of any spattering. When the artichokes are cooked, drain them upside down on paper towels and serve at once - with the lemon cut into quarters.