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Jewish-style Artichokes

di Academia Barilla

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Jewish-style Artichokes
30 minutes




Ingredients for 4 people

4 large Roman artichokes (cimaroli)
3 ½ cups extra virgin olive oil
salt and pepper
1 lemon

Preparation 20 minutes preparation + 10 minutes cooking
1. Remove the tough outer leaves from the artichokes

2. Cut stem to about 1 inch

3. With a very sharp paring knife, trim each artichoke from the bottom to the top all around the head to cut off only the hard part of the leaf

4. Soak in water with the juice of one lemon to prevent them from turning brown

5. Meanwhile, heat the oil in a pan

6. Remove the artichokes from the water, dry and press face down on a cutting board to open the leaves

7. Sprinkle a pinch of salt and freshly ground pepper inside the opened leaves

8. Drop the artichokes into hot but not boiling oil (check the temperature with a small piece of the stem) with the stem end up

9. Fry for about 10 minutes or until easily pierced with a knife

10. Drain, turn up the heat and return them to the boiling oil for a few seconds until crisp

11. Drain on paper towels and serve hot