Roman-Jewish Deep-Fried Artichokes (Carciofi Alla Giudia)
Crispy, Roman-Jewish deep-fried artichokes, also known as carciofi alla giudia, are a delicious and visually appealing dish.
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Instructions
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Prepare artichokes: trim away tough outer leaves and the top quarter, remove any spines near the heart, then trim and peel the stem, rubbing with lemon and placing in lemon water to prevent blackening.
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Heat 3 inches of olive oil (or high smoke point oil) in a deep pot until hot.
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Drain the prepared artichokes and season thoroughly with salt and pepper.
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Cook artichokes in the hot oil for approximately 10 minutes, turning to ensure even cooking, then transfer them to a paper-lined plate.
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Reheat the oil to a higher temperature for the final frying stage.
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Fry each artichoke for 3 to 4 minutes until the stem is browned, then use tongs to invert it (stem up) and gently press down to encourage the leaves to open.
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Drain the fried artichokes blossom-down on a fresh paper-lined plate and continue with the remaining artichokes.
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Serve immediately with lemon wedges.