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Roman-Jewish Fried Artichokes (Carciofi alla Giudia)

by Daniel Gritzer
Italian
Cook: 10 to 15 minutes
Source: https://www.seriouseats.com/roman-jewish-fried-artichokes-carciofi-alla-giudia-recipe

Ingredients

produce
  • artichokes
pantry staple
  • olive oil(for frying)

Instructions

  1. Trim the artichokes by pulling off the tough outer leaves until lighter-colored inner ones are exposed.
  2. Use a paring knife to slice off the top portions of all the remaining leaves.
  3. Trim the stem with a paring knife or peeler.
  4. Heat oil to about 280°F (138°C).
  5. Gently lower the artichokes into the oil.
  6. Cook for about 10 minutes for baby artichokes and 15 minutes for larger ones, turning larger artichokes every minute or so.
  7. Remove the choke from full-size artichokes after the first frying if necessary.
  8. Increase the oil temperature and fry the artichokes a second time until crispy.

My notes

A two-stage cooking process first tenderizes the artichokes, then crisps them. A choice between olive oil and neutral oil lets you opt for more flavor from the oil, or more flavor from the artichoke.