Artichokes the Jewish way

Artichokes the Jewish way

Carciofi alla Giudia

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
12 romanesco artichokes, (make sure they are big but still young and tender, without a fully formed choke)
1/2 lemon, juiced
or 1 tablespoon white wine vinegar
salt
pepper
1 litre olive oil, plus extra for frying

Method

  1. Clean the artichokes of tough outer leaves, leaving a little of the stem on, which is very tender. Peel the latter. Put the artichokes in a bowl of water with the lemon or vinegar for 30 minutes to stop them discolouring. Drain. Beat them gently, one against the other, to aid the loosening of the internal leaves.
  2. Add salt and pepper to the centre of the artichoke, and put them in a pan with the olive oil and a little water, which must almost cover them. Cover and cook gently for 20 minutes; the oil has to produce small bubbles. Lift from the oil and open the leaves very gently with a fork to form the shape of a rose. Place the artichokes on a plate with the stem upwards until just before serving.
  3. To finish the artichokes off, put about 1cm of fresh olive oil in a pan and fry them gently on each side so that the leaves and the stem start to turn golden. A little sprinkling of hot water will make them turn golden more quickly (but be very careful with the hot oil). Drain off the excess oil and serve.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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