Deep-Fried Artichokes Cooking Recipe – Carciofi Alla Giudia Recipe

Deep-Fried Artichokes Cooking Recipe - Carciofi Alla Giudia Recipe

Deep-Fried Artichokes Cooking Recipe – Carciofi Alla Giudia Recipe

This recipe uses the Roman artichokes known as mammole, which are small and purple.

Serves 4

Preparation time: 20 minutes
Cooking time: 20 minutes approximately

Ingredients

  • 4 mammole or purple artichokes
  • Juice of 1 lemon
  • Sufficient quantity of oil for deep frying
  • Salt, pepper

Deep-Fried Artichokes Cooking Recipe - Carciofi Alla Giudia Recipe 1

Cooking Method

  • Wash and clean the artichokes.
  • Using a small knife, remove the tough outer leaves and cut off the tip, then go round the artichoke cutting off all the dark-colored parts.
  • Next, remove the most fibrous outer layer of the stalk, taking care not to separate it from the artichoke.
  • They will now be ball-shaped, with their stalks firmly attached.
  • Fill a bowl with cold water and add the lemon juice.
  • Immerse the artichokes in the acidulated water and leave for 10 minutes (to avoid discoloration).
  • Drain them and gently shake them to remove excess water.
  • Roll them one by one between your hands, rubbing them gently to open up the leaves.
  • Season the inside with salt and pepper.
  • Heat the frying oil to 280°F/140°C and deep-fry the artichokes for 7 to 8 minutes, stalk pointing downward.
  • Increase the temperature of the oil to 320°F/160°C and cook for an additional 7 to 8 minutes.
  • To make the artichokes crispier, spray a little cold water on the oil’s surface; fry for 2 more minutes, then drain on paper towel.
  • Serve immediately.

Suggested food/wine match

  • Poggio le Volpi, EPOS—Frascati DOC

Did you know?

This very ancient recipe originated in the Jewish quarter of Rome, hence its name in Italian, “Jewish-style artichokes” Grown in abundance in the vicinity of the city, artichokes were affordable for everyone, even the poorest.