Carciofi alla Giudia (Roman Jewish-Style Artichokes)

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1. 1

   Prepare a bowl of cold water with the juice of one lemon; this will prevent the trimmed artichokes from browning.

   Cirka 2 min

2. 2

   Trim the artichokes by removing the tough outer leaves until you reach the pale, tender inner leaves.

   Cirka 10 min

   Kockens tips: Wear gloves if you are concerned about your hands staining.

3. 3

   Cut off the top third of the artichoke, then peel the tough outer layer from the stem.

   Cirka 5 min

4. 4

   Using a spoon, scoop out the fibrous choke from the center of each artichoke.

   Cirka 5 min

   Kockens tips: Ensure all the fuzzy choke is removed for a pleasant texture.

5. 5

   Immediately place the trimmed artichokes into the lemon water as you finish each one.

6. 6

   In a large, heavy-bottomed pot, heat the olive oil to 130°C (265°F).

   Cirka 5 min

   Kockens tips: Use a thermometer to accurately gauge the oil temperature.

7. 7

   Remove the artichokes from the lemon water, pat them thoroughly dry, and season them with salt.

   Cirka 2 min

   Kockens tips: Drying them well is crucial to prevent oil splattering and achieve crispiness.

8. 8

   Carefully place the artichokes head-down into the warm oil.

   Cirka 1 min

   Kockens tips: Do not overcrowd the pot; fry in batches if necessary.

9. 9

   Fry for about 7-10 minutes, or until the artichokes are tender when pierced with a knife.

   Cirka 10 min

   Kockens tips: The artichokes should be lightly golden and cooked through but not yet crispy.

10. 10

    Remove the artichokes from the oil and drain them on a wire rack or paper towels.

    Cirka 1 min

11. 11

    Increase the oil temperature to 175°C (350°F).

    Cirka 2 min

12. 12

    Gently press down on the bottom of each artichoke with a spoon to 'bloom' the leaves outwards.

    Cirka 2 min

    Kockens tips: This helps create a beautiful, flower-like appearance and ensures even crisping.

13. 13

    Return the bloomed artichokes to the hot oil, frying for another 3-5 minutes until deeply golden and crispy.

    Cirka 5 min

    Kockens tips: Watch them carefully to prevent burning.

14. 14

    Remove the artichokes from the oil, drain again, and season immediately with more salt and black pepper.

    Cirka 1 min

    Kockens tips: A sprinkle of the remaining lemon juice can be added just before serving for brightness.

15. 15

    Serve immediately while hot and crispy.