Artichokes the Jewish way

Name: Artichokes the Jewish way (Carciofi alla Giudea)
Cuisine: Italian
Ingredients: 12 tender medium artichokes; 12 garlic cloves; as much good olive oil as is needed to cover the artichokes, about 400 ml (14 fl oz); as much good olive oil as is needed to cover the artichokes, about 400 ml (14 fl oz); 1 tsp salt; 3 tbsp chopped fresh flat-leaf parsley

Carciofi alla Giudea

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘A typically Roman recipe, which is Jewish in origin. It is very easy to prepare, but bear in mind it requires a lot of good olive oil which will add flavour to the artichokes. Any leftover oil can be used for other purposes - though it will be slightly flavoured by the artichokes, and coloured slightly more green.’

Ingredients

12 tender medium artichokes
12 garlic cloves
as much good olive oil as is needed to cover the artichokes, about

Method

Clean the artichokes: pull off the tough outside leaves, cut off the tips, and peel away with a knife any dark green left at the base of the bud. Cut the stalks about 5cm (2 in) from the head.

Now halve the artichokes and if they are large, cut into quarters. With a sharp knife cut away any hairy choke at the centre. If you find very small artichokes, the size of an apricot, then cook t