Artichokes alla Giudecca Roman/Jewish Style Recipe

on July 3, 2016

Recipe by Chef Jacquie

One artichoke per person, should be large, round, firm and have 2-3 inch stem
Oil for frying
Salt and pepper
Half a lemon
Juice of a whole lemon for acidulated water

While easy to make, they do require a bit of preparation, it’s a two step cooking process.
Start by making a bowl of acidulated water; fill a large bowl with water and juice of one lemon; this will prevent artichokes from turning black.
Trim leaves away from the base by removing the outer darker ones which are tough and cutting away the thorns; the tenderest part is inside the artichoke. Make a horizontal cut to remove the top quarter of the artichoke. Finally, scoop out the choke with a spoon. Next, trim the stem; the outside is tough and fibrous; inside is tender and tasty and place in the bowl of acidulated water.
To cook your artichokes, heat 3 inches of olive oil in a fairly deep and wide frying pan; one large enough to contain a flat artichoke; the oil should almost cover them.
Make sure the artichoke is dry before placing in the hot oil; season both inside and out with salt and pepper, shake off excess. Place artichoke in oil and cook for 10 minutes, turning to cook evenly. Remove and place on a plate lined with paper towels.
For second cooking process, using tongs, press down gently, holding the artichoke upside down and fry for 3-4 minutes, until the stem is browned, the artichoke will open like a flower.
Remove from oil and place on paper towels to drain, blossom side down.
Serve with lemon wedges.

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