This recipe calls for very young artichokes. The choke is left in as it will not yet have developed into fibrous matter. These artichokes, when cooked, look like bronze chrysanthemums. Carciofi alla Giudea is another Roman speciality found at Piperno Restaurant in the Jewish quarter of Rome. These artichokes are usually served as a first course; 2 per person is a recommended portion.
Trim the artichokes of the hard outside leaves, cut off the stalk and cut off the tips of the leaves with a sharp knife.
Press each artichoke down on a board so that they spread out
Have ready a pan of very hot light olive oil, then plunge the artichokes in, base upwards. Turn the artichokes with tongs, making sure the leaves stay spread out.
Drain the artichokes, when cooked and crisp, on absorbent kitchen paper. Sprinkle with salt and serve at once.
© 1993 Ann and Franco Taruschio. All rights reserved.