Deep fried artichokes, Jews Roman Style.

There are just two special ingredients for this simple amazing recipe: roman artichokes and olive oil (a lot).

The roman artichokes have a big, short and firm flower. This is not a cheap recipe, sometimes we think that an important dish is made of meet or fish but this is not true.

You need good quality ingredients for an amazing dish. If you bring this at the table you will surprise all your guest.

Carciofi alla Giudia_SabrinaRossi

Ingredients (for 2):

– 2 big Roman artichokes

– 1/2 lt olive oil

– 1/2 half lemon

– salt

– pepper

Trim the artichokes (remove the first leaves all around, and cut the harder top of the flower), peel the stalks. Keep the artichokes  in the acidulated water (water with lemon juice) for at least 10`.

Remove them from the water, keep it on a dish cloth until they will drain. Then dry them and and beat them against each other to ensure that the leaves start to open.

In the meantime, heat a pot (should be 15cm diameter x 20 cm height) with all the olive oil.

Carciofi alla Giudia_SabrinaRossi

Deep the artichokes and then leave them in hot, but not boiling (140/150 ° C will be fine). Cook them for 10-15 minutes until a fork would be able to penetrate into the flower base.

Keep them on a tray upside down for 20´ so the artichokes will cool  and loose the excess of oil. Then open the flower petals so they will seem a blown flower.

Now, season the inside of the artichokes with salt and plenty of pepper and let them rest for a few minutes and sprinkle with water before to dip them again in the oil.

Raising the temperature slightly but being careful not to burn them. Take them out after about 1 minute and put them to dry on a paper towel.

Carciofi alla Giudia_SabrinaRossiServe hot and enjoy it with a dry sparkling white wine.

Carciofi alla Giudia_SabrinaRossi