Artichokes alla Giudecca Roman/Jewish Style Recipe
July 3, 2016
Recipe by Chef Jacquie
1While easy to make, they do require a bit of preparation, it’s a two step cooking process.
2Start 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.
3Trim 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.
4To 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.
5Make 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.
6For 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.
7Remove from oil and place on paper towels to drain, blossom side down.
8Serve with lemon wedges.