Carciofi alla Giudia
Rome's legendary Jewish-ghetto masterpiece: whole Roman cimaroli artichokes trimmed into blooming roses and fried twice in olive oil until the leaves shatter like delicate crisps while the heart stays meltingly tender.
Ingredients
- • 4 fresh Romanesco globe artichokes (mammole/cimaroli)
- • 1 litre extra virgin olive oil (or mix of olive and peanut oil for frying)
- • 1 lemon, halved
- • Flaky sea salt and freshly cracked black pepper
- • A splash of cold water
Preparation Steps
Snap away tough outer dark green leaves with your fingers. Using a small paring knife, peel the stem and trim the leaves in a continuous spiral motion like peeling an apple, shaping the artichoke into a tight rosebud. Rub immediately with cut lemon.
Heat oil in a deep pot to 140°C. Lower the artichokes on their sides into the oil and gently fry/poach for 12-15 minutes until tender when pierced at the base with a fork. Lift out and drain upside down on paper towels for 15 minutes.
Once cool enough to handle, press each artichoke gently upside down on a board and use your fingers to spread the leaves wide open into a blooming flower. Season with salt and pepper.
Raise oil temperature to 180°C. Sprinkle a few drops of cold water into the centre of the artichoke to create steam and drop head-first into the hot oil. Fry for 2-3 minutes until the leaves become mahogany brown and crackle like potato chips. Drain, salt, and serve hot.