Carciofi alla Giudia (Roman Jewish-Style Artichokes)
Crispy and tender Roman Jewish-style artichokes, deep-fried until golden and blooming. This traditional dish highlights the delicate flavor of fresh artichokes, making for an impressive side or appetizer.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 366 kcal
Mise en place
Ingredients
- 4 pcsartichoke, fresh, Romanesco or similar, outer leaves removed, choke removed, trimmed
- 2 pcslemon, juiced
- 1 cupwater
- 4 cupolive oil, for frying
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
Equipment
slotted spoon · tongs · wire rack · large bowl · large pot · cutting board · knife · thermometer
The method
Step by step
- 1
Prepare a bowl of cold water with the juice of one lemon; this will prevent the trimmed artichokes from browning.
About 2 min
- 2
Trim the artichokes by removing the tough outer leaves until you reach the pale, tender inner leaves.
About 10 min
Cook’s note: Wear gloves if you are concerned about your hands staining.
- 3
Cut off the top third of the artichoke, then peel the tough outer layer from the stem.
About 5 min
- 4
Using a spoon, scoop out the fibrous choke from the center of each artichoke.
About 5 min
Cook’s note: Ensure all the fuzzy choke is removed for a pleasant texture.
- 5
Immediately place the trimmed artichokes into the lemon water as you finish each one.
- 6
In a large, heavy-bottomed pot, heat the olive oil to 130°C (265°F).
About 5 min
Cook’s note: Use a thermometer to accurately gauge the oil temperature.
- 7
Remove the artichokes from the lemon water, pat them thoroughly dry, and season them with salt.
About 2 min
Cook’s note: Drying them well is crucial to prevent oil splattering and achieve crispiness.
- 8
Carefully place the artichokes head-down into the warm oil.
About 1 min
Cook’s note: Do not overcrowd the pot; fry in batches if necessary.
- 9
Fry for about 7-10 minutes, or until the artichokes are tender when pierced with a knife.
About 10 min
Cook’s note: The artichokes should be lightly golden and cooked through but not yet crispy.
- 10
Remove the artichokes from the oil and drain them on a wire rack or paper towels.
About 1 min
- 11
Increase the oil temperature to 175°C (350°F).
About 2 min
- 12
Gently press down on the bottom of each artichoke with a spoon to 'bloom' the leaves outwards.
About 2 min
Cook’s note: This helps create a beautiful, flower-like appearance and ensures even crisping.
- 13
Return the bloomed artichokes to the hot oil, frying for another 3-5 minutes until deeply golden and crispy.
About 5 min
Cook’s note: Watch them carefully to prevent burning.
- 14
Remove the artichokes from the oil, drain again, and season immediately with more salt and black pepper.
About 1 min
Cook’s note: A sprinkle of the remaining lemon juice can be added just before serving for brightness.
- 15
Serve immediately while hot and crispy.
Per serving
Nutrition
- Calories
- 365.6kcal
- Protein
- 9g
- Carbs
- 33.3g
- Fat
- 26.6g
- Fibre
- 15.3g
- Sugar
- 4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover artichokes in an airtight container in the refrigerator.
Reheat in a preheated oven at 180°C (350°F) for 5-7 minutes, or until warmed through and re-crisped.