Sumac and polenta fried artichokes

Sumac and polenta fried artichokes

By
From
Feasting
Serves
4
Photographer
Elisa Watson

These are an interpretation of the famous Italian-Jewish dish carciofialla giudia, otherwise known as ‘fried artichokes’. Serve them hot with a chilled glass of wine, or as part of a larger sharing table.

Ingredients

Quantity Ingredient
4 eggs
375g polenta
12 artichokes, stems on and outer leaves removed
250ml vegetable oil
60g sumac
sea salt, to taste
freshly cracked black pepper, to taste

Method

  1. Beat the eggs in one bowl and put the polenta in another bowl.
  2. One at a time, dip the artichokes first in the egg, then coat in the polenta, shaking off any excess. Transfer to a baking tray.
  3. Heat the oil in a cast-iron frying pan over high heat until smoking. Reduce the heat to medium.
  4. Working in batches, shallow-fry the artichokes for about 4–5 minutes on each side, or until golden brown. Place on a wire rack with paper towel underneath to catch any excess oil.
  5. While hot, sprinkle the artichoke with the sumac and season generously with salt and pepper.

Note

  • Ensure you use a cast-iron frying pan to lock in the heat.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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