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Carciofi alla Giudia Recipe

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This recipe for Carciofi alla Giudia is from Alice's Restaurant, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lemons, 3 lb artichokes (about 24 baby or 6 large)
1 to 2 qts of extra-virgin olive oil, or vegetable oil, for frying
Directions:
Directions:
1. Fill large bowl with water; add juice of 2 lemons. Trim artichokes per Roman-Jewish artichoke guidelines: Remove tough dark green outer leaves to expose more tender light-green leaves. Using a paring knife, cut off top half of each leaf and trim base and stem, to look like a closed rosebud. Transfer peeled artichokes to bowl of lemon water as you work. Cover with a clean kitchen towel to keep submerged. 2. In large saucepan, heat 2 to 3 inches of oil to 280°F. Add artichokes (they should produce a steady but non-violent stream of bubbles). Cook until tender (until you can pierce the hearts easily with a fork). Adjust heat to maintain steady bubble, about 10 min for baby artichokes, 15 min for large ones. Turn large artichokes often for even cooking. Transfer artichokes to paper towel-lined plate with slotted spoon. Let cool. Using your hands, gently pull open each artichoke "bud" so that it resembles an open flower. If using large artichokes, remove and discard the hair "choke" in the center of the artichoke. Increase oil temperature to 350°F. 3. Fry artichokes until brown and crisp, 2 to 5 min. Using a slotted spoon or spider, transfer to a paper towel-lined plate to drain. Salt immediately. Transfer to plates and serve right away with lemon wedges.

 

 

 

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