INGREDIENTS

Serves 4, scale up ingredients as desired

Our Roman veggie recipe. Many locals and restaurants have their own versions–some add black pepper, some do a double fry–but our recipe below is the most traditional: the only challenge is finding the right artichokes and knowing how to clean them.

4 whole artichokes - 2 lemons - Olive oil, for frying - Salt

PREPARATION

1. Fill a large bowl with cold water and the juice of two lemons. The lemon will prevent oxidation and discoloration.
2. Next, clean the artichokes. Start by removing the tough outer leaves until you reach the tender, pale, inner leaves. Then, cut off the top quarter of the artichoke and trim the stems, leaving about an inch. Trim off any thorny tips from the remaining leaves.
3. As you clean the artichokes, place them in the bowl of lemon water for about 10 minutes.
4. Gently open and spread apart the leaves of each artichoke, allowing for a crispier dish and the seasoning to reach inside.
5. Heat a large amount of olive oil in a deep frying pan or pot, about 8 cm high; you need enough oil to submerge the artichokes completely.
6. Carefully dry the artichokes by patting them with paper towels. It’s essential to remove as much moisture as possible to prevent the hot oil from splattering.
7. Once the oil is hot (175-190°C), carefully place the artichokes in the oil–one at a time–with the stem facing down. Fry until crispy and golden brown. To see if they are done, turn the artichoke around with a fork and poke the stem.
8. Once fried, remove the artichokes from the oil and place them, leaves side down, on a plate lined with paper towels to absorb excess oil.
9. Sprinkle the artichokes generously with salt while they are still hot.
10. Serve the Carciofi alla Giudia HOT! They can be enjoyed as they are or with a squeeze of fresh lemon juice for added flavor.

Thanks to Italy Segreta for this recipe.

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