Carciofi alla giudia is a two-stage fried whole artichoke where trimmed, halved artichokes are first poached at 275°F until tender, then deep-fried at 350°F until the leaves crisp and char. The result is a Roman Jewish classic with a shatteringly crisp exterior and tender, creamy interior.
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Working with 1 artichoke at a time, snap off tough outer leaves until you reach tender inner leaves (they'll be pale yellow at their base). Trim stem to 1½-inch length. Peel stem and base with paring or bird's beak knife to remove dark-green layer. Starting halfway up leaves, use chef's knife to make 45-degree angled cut toward top of artichoke to remove tips of leaves. Repeat same cut 3 more times, rotating artichoke quarter turn before each cut.
Set wire rack in rimmed baking sheet and line with double layer of paper towels. Heat canola oil and olive oil in large saucepan over medium-high heat to 275 degrees. Cut each artichoke in half through stem.
Using spider skimmer or slotted spoon, carefully add artichokes to oil. Cook until paring knife slipped into thickest part of base meets little resistance and leaves are medium brown, 10 to 12 minutes. Using spider skimmer or slotted spoon, transfer artichokes to prepared rack cut side down to drain. Remove saucepan from heat. Let artichokes cool for 15 minutes. (Artichoke halves can be wrapped well and refrigerated for up to 24 hours.)
Using spoon, scoop out choke from center of each artichoke half, being careful not to dislodge leaves attached to base. Replace paper towels with double layer of fresh paper towels. Heat oil over high heat to 350 degrees.
Place 2 artichoke halves cut side down in oil and, using spider skimmer or slotted spoon, lightly press on artichokes to submerge. Cook until outer leaves are dark brown, 45 to 60 seconds. Transfer to prepared rack cut side down to drain. Return oil to 350 degrees and repeat with remaining artichoke halves in 3 batches. Sprinkle artichokes on both sides with flake sea salt to taste. Serve, passing lemon wedges separately.
Store cooled artichokes wrapped in the refrigerator for up to 2 days; reheat by frying again briefly at 350°F or warming in a 400°F oven until leaves crisp.
spider skimmer or slotted spoon · wire rack · rimmed baking sheet · large saucepan · paring or bird's beak knife · chef's knife
Yes. After the first fry at 275°F and cooling, artichoke halves can be wrapped and refrigerated for up to 2 days before the final 350°F fry.
The first low-temperature fry (275°F) cooks the artichoke through without browning. The second high-temperature fry (350°F) crisps and chars the outer leaves in 45–60 seconds, creating the signature texture.
A paring knife slipped into the thickest part of the base should meet little resistance, and leaves should be medium brown after 10–12 minutes at 275°F.
Use artichokes that are 10 to 12 ounces each, as specified. Smaller artichokes cook faster; larger ones may not cook through in the time given.
Canola oil is better for deep frying at high heat due to its higher smoke point. A blend of 6 cups canola and 2 cups olive oil balances frying performance with flavor.
