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Deep-Fried Artichokes
Preparation info
- Serves
Four
- Difficulty
Easy
Appears in
Published 2016
Carciofi alla giudia is an ancient dish named after the Roman Ghetto, Giudia, and a great speciality of the Jews of Rome. The artichokes are pressed to open them, then plunged into hot oil where their leaves brown and twist into crispy flowers.
Ingredients
2–3 4–8 - olive or vegetable oil, for deep-frying
Method
- Fill a large bowl with cold water and stir in the juice of one or two of the lemons. Trim and discard the stems of the artichokes, then trim off their tough end and remove all the tough outer leaves until you reach the pale pointed centre.
