Roman Jewish Style Fried Artichokes Recipes

ROMAN-JEWISH STYLE FRIED ARTICHOKES

Roman-Jewish Style Fried Artichokes image

Carciofi alla Giudia (Jewish-style artichokes) is a classic and delicious dish originating from the Roman-Jewish community in Italy. To make a batch at home, fry up baby artichokes until crisp for a flavorful treat.

Provided by Martha Stewart

Number Of Ingredients 6

Ingredients

8 baby artichokes (about 1 pound)
2 lemons, halved
1/2 cup extra-virgin olive oil
4 garlic cloves, whole
Coarse salt and freshly ground pepper
Parmesan, for shaving

Steps:

Pare artichoke bases flat, and remove tough outer leaves, leaving pale-green edible ones. Trim tops off. Rub cut surfaces with lemon half. Work quickly; do not soak in water.
Heat 3 tablespoons oil and garlic in saute pan over medium-high heat. Brown artichokes cooking on all sides 2 to 3 minutes. If garlic gets too brown, discard. Stand artichokes on bottoms; cook 1 to 2 minutes, or until tender.
Leave pan with oil on stove; transfer artichokes to paper towel to drain upside down until slightly cool. Spread leaves like a flower (scrape out fuzzy choke with melon baller).
Season artichokes with salt and pepper; add 3 tablespoons oil to pan; when hot, add enough artichokes to fit comfortably without overlapping, bases facing up. Cook over medium-high heat, pressing leaves down, until brown and crisp, 3 to 5 minutes. Keep warm while cooking second batch. Blot well.
Salt lightly, and serve hot with shaved Parmesan and lemon wedges.

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