Roman-Jewish Style Fried Artichokes (Carciofi Alla Giudia)
Carciofi alla giudia are Roman-Jewish fried artichokes with an irresistible crispy exterior and tender center, finished with lemon juice and served as an elegant yet easy side dish.
Carciofi alla giudia are Roman-Jewish fried artichokes with an irresistible crispy exterior and tender center, finished with lemon juice and served as an elegant yet easy side dish.
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Fill a large bowl with water and squeeze in a juice of whole lemon. Add the rinds in the water as well.
Prepare the artichokes: Remove the tough outer leaves, about 5-6 layers, until you reach the leaves that are more soft and tender. Use a sharp knife to cut 1 inch off the top, as well as the bottom inch of the stem. Peel the tough outer layer of the stem with a paring knife or a veggie peeler. Slice the artichoke in half lengthwise. Use a small spoon (I used a grapefruit spoon) to scoop out the fuzzy center choke. Immediately place the artichoke halves in the lemon water, submerging on all sides to keep from browning.
After at least 10 minutes, remove the artichokes from the lemon water and pat dry in a kitchen towel.
Heat 1 inch of olive oil in a pan to 300 degrees F.
Add the artichoke halves to the pan cut side down so a little , and fry for 10-12 minutes. Flip the artichokes and fry for another 3-4 minutes until the leaves are crispy and a fork can easily be pierced through the thickest part of the stem.
Remove from the pan and sprinkle with salt and pepper. Serve with lemon wedges.
Store leftovers in an airtight container for up to 2 days; reheat in a 350°F oven for 5-7 minutes to restore crispness.
Thermometer (to maintain 300°F oil temperature) · Small spoon or grapefruit spoon (for scooping out the choke)
Yes, globe artichokes work equally well. Adjust prep time slightly as they may be larger, but follow the same cutting and frying method.
Lemon water prevents the cut artichoke flesh from oxidizing and browning, keeping them pale and fresh-looking before frying.
The leaves should be crispy and golden, and a fork should easily pierce the thickest part of the stem. Total frying time is 13-16 minutes (10-12 minutes cut-side down, then 3-4 minutes flipped).
Heat the oil to 300 degrees F. This lower temperature allows the artichoke to cook through gently while the leaves crisp up gradually.
Best served immediately after frying, but leftovers can be stored in an airtight container for up to 2 days and reheated in a 350°F oven for 5-7 minutes to restore crispness.
