Italian cuisine · Vegetable Dishes

Carciofi alla Giudia

Whole artichokes, fried twice in olive oil until the leaves open like a golden flower.

Ingredients · for 4 servings

• 8 young artichokes
• 2 lemons
• 1 l oil for frying
• 1 tsp coarse sea salt
• 1 bunch flat-leaf parsley
• 2 tbsp olive oil
• Salt, pepper

Instructions

1. Peel the artichokes spiral-fashion from the outside in until only the tender pale leaves remain, trim the stems to 4 cm and peel them; put everything straight into water with the juice of one lemon.
2. Press each artichoke flower-side down firmly onto the board so the leaves open slightly, then pat very dry – any leftover water makes the oil spatter dangerously.
3. Heat the oil in a tall pot to 130 °C and let the artichokes gently poach in it for 12–15 min. until a knife slides into the base without resistance.
4. Remove the artichokes, drain on paper towels and let cool for at least 10 min., then press them leaf-side down to open into a flat flower shape.
5. Bring the oil to 180 °C and fry the artichokes for 2–3 min. until crisp, sprinkling once with a little cold water – the burst of steam spreads the leaves open fully.
6. Sprinkle immediately with coarse sea salt and pepper, drizzle with the olive oil, arrange with coarsely chopped parsley and wedges of the second lemon, and eat hot with your hands.