Roman Jewish Style Fried Artichokes Recipes
ROMAN-JEWISH STYLE FRIED ARTICHOKES
Carciofi alla Giudia (Jewish-style artichokes) is a classic and delicious dish originating from the Roman-Jewish community in Italy. To make a batch at home, fry up baby artichokes until crisp for a flavorful treat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
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.
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- In a large bowl, we're going to create acidulated water* (which is just a fancy term for water with lemons) that helps keep your artichokes from turning brown! Fill the bowl with water and the squeezed juice of the lemons, along with the full lemon rinds.
- Remove the tough outer leaves until you only have the tender and pale leaves of the inside remaining. It should look like a closed 'rose' similar to the picture here.
- Once the artichokes have cooled, gently open the leaves and remove the choke* (that 'fuzzy' bit on the inside) with a melon baller. This is also a good time to try and get the leaves to spread open as much as possible.
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