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
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.
