Carciofi alla Giudia
Lazio · antipasto · serves 4 · 45 min total · medium
From Rome's Jewish quarter, served for centuries during Pesach when artichokes peak. The whole leaves are edible after the double fry.
Ingredients
- 8 artichokes Romanesco artichokes (mammole)
- 2 lemons lemons
- 1 L olive oil for frying
- 2 tsp salt and pepper
Method
- Squeeze lemons into a big bowl of cold water.
- Trim each artichoke aggressively: snap off outer leaves until only pale-green tender ones remain. Pare the stem. Open the leaves slightly to expose the heart.
- Drop the trimmed artichokes into the lemon water as you go to prevent browning.
- Dry the artichokes carefully. Season inside and out with salt and pepper.
- Heat oil to 130°C (265°F). Lower artichokes head-down. Confit 12–14 minutes until a knife slips through the heart.
- Lift out and rest 5 minutes. Press the artichokes onto a board to splay the leaves like a flower.
- Raise oil temperature to 180°C (355°F). Fry artichokes again, splayed-leaves-down, 2 minutes until crisp and bronze.
- Drain on paper, sprinkle with salt, serve immediately — they should shatter at the edges and stay tender at the heart.