"Crispy Artichokes Jewish-style" recipe - "Carciofi alla Giudia"

“Crispy Artichokes Jewish-style” recipe – “Carciofi alla Giudia”

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

“Crispy Artichokes Jewish-style” recipe has its origin in the Jewish community in Rome. The double frying makes them crispy outside and buttery inside: unbelievably yummy!

Total Cost for 8 diners: UK/£ 11.99*

Cost/portion: UK/£ 1.50*

Utensils you will need


One sharp paring knife or a curved peepler
One chopping board
One 6lt large saucepan
One pestle and mortar
One large bowl
One plate
Cooking paper
Two wooden spoons
One wire skimmer
One cooking brush
Toothpicks

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • "Giudia Crispy Artichokes" - "Carciofi alla Giudia"
  • Water - 5 to 6 lt

  • Purple artichokes (or globe artichokes) - 8

  • Dry white wine - 75ml

  • Salt - 6gr

  • Black pepper corns - 4gr

  • Frying oil - 1lt (extra virgin olive oil will give much more taste to the artichokes)

Instructions

  • 1.
    Preparing the acidulous water and cleaning the artichokes

    • Lemon - 1
    • Water - 5 to 6 lt
    • Purple artichokes (or globe artichokes) - 8

      Halve one lemon and squeeze it directly into a large capable bowl, then fill this with about 6 litres of fresh water. Leave the lemon in (step 1 - pic. A).
      Tear off the leaves from the artichokes’ stalks. Then cut the excessively long stalks leaving them 10 to 15 centimetres long (step 1 - pic. B).
      If the artichokes are very fresh, you may want to save as much stalks as possible, as they are extremely tasty and tender once they’ve been properly peeled to the core.

  • 2.
    Peeling, shaping, and rubbing the artichokes with lemon

    • The acidulous water in the bowl
    • Lemon - 1
    • The cleaned artichokes

      With your hands, tear of the external hard leaves of the florets until you see the more tender ones changing their color at the base. This is more evident if the florets are purple (step 2 - pic. A).
      Using a paring knife or a curve peeler, shape the heads cutting away almost half of the leaves. To do this easily, run the blade from the middle up to the head’s tip. Keep the blade toward you and spin the artichoke around just like if you were peeling an apple. This is more evident if the florets are purple (step 2 - pic. A).
      Immediately halve a lemon and rub it all over the heads to prevent them form oxidising and turning blacktender ones changing their color at the base. This is more evident if the florets are purple (step 2 - pic. C).
      Peel the stalks running the blade from the bottom cut up to the head. Remove the green hard parts of the leaves that did not come off before.tender ones changing their color at the base. This is more evident if the florets are purple (step 2 - pic. D).
      Immediately rub the stalks with the lemon (step 2 - pic. E).

  • 3.
    Bathing the artichokes, crushing the pepper and heating the frying oil

    • The acidulous water in the bowl
    • The peeled and shaped artichokes
    • Black pepper corns - 4gr
    • Frying oil - 1lt (extra virgin olive oil will give much more taste to the artichokes)

      Immediately sink the artichokes into the acidulous water. Cover with a plate to make sure they do not float (step 3 - pic. A).
      Finely crush the black pepper corns with pestle and mortar. Set aside (step 3 - pic. B).
      Put he frying oil into a large capable saucepan and let it come to 170ºC, If you do not have a probe to check the temperature, you can carefully immerse a toothpick in it: the oil is ready when the stick get covered in small bubble (step 3 - pic. C).

  • 4.
    Drying the artichokes and frying them the first time

    • The bathed artichokes
    • The hot frying oil

      To prevent dangerous accidents, artichokes need to be dried before dipping them into the hot oil. Take them out of the bowl and strain them holding a couple from the stalks, upside down, and gently bumping their heads (step 4 - pic. A).
      Then, dry them with a tea towel or some cooking paper (step 3 - pic. B).
      Immerse the artichokes, three or four at a time, into the hot frying oil. Keep them moving using two wooden spoons or cooking tongs (step 3 - pic. C).
      Fry them until thoroughly cooked. This will take about ten minutes: the artichokes need to turn brownish and loose almost all their water in order to become crispy with the second frying session (step 3 - pic. D).

  • 5.
    Resting, seasoning and sprinkling the artichokes with white wine

    • The fried artichokes
    • The crushed black pepper corns
    • Salt - 6gr
    • Dry white wine - 75ml

      When browned, rest the artichokes heads down over cooking paper sheets. Leave them for a couple of minutes so you will be able to handle them with your bare hands (step 5 - pic. A).
      When chilled, turn over each one of them and spread the petals so you can season them in between with salt and pepper (step 5 - pic. B).
      Then, using a brush, wet the inside of the florets with dry white wine (step 5 - pic. C).

  • 6.
    Frying the artichokes the second time and serving them

    • The seasoned artichokes
    • The hot frying oil

      Immediately dip them again into the hot frying oil. Do this carefully, as the wine will react with the hot oil. Help yourself with the wooden spoons to make sure the florets are kept always submerged in oil (step 6 - pic. A).
      Place them heads down and fry them for 3 to 4 minutes, until nice and crispy (step 6 - pic. B).
      When ready, take them out and rest them on some cooking paper for one minute, then serve immediately(step 6 - pic. C).

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Instructions

  • 1.
    Preparing the acidulous water and cleaning the artichokes

    • Lemon - 1
    • Water - 5 to 6 lt
    • Purple artichokes (or globe artichokes) - 8

      Halve one lemon and squeeze it directly into a large capable bowl, then fill this with about 6 litres of fresh water. Leave the lemon in (step 1 - pic. A).
      Tear off the leaves from the artichokes’ stalks. Then cut the excessively long stalks leaving them 10 to 15 centimetres long (step 1 - pic. B).
      If the artichokes are very fresh, you may want to save as much stalks as possible, as they are extremely tasty and tender once they’ve been properly peeled to the core.

  • 2.
    Peeling, shaping, and rubbing the artichokes with lemon

    • The acidulous water in the bowl
    • Lemon - 1
    • The cleaned artichokes

      With your hands, tear of the external hard leaves of the florets until you see the more tender ones changing their color at the base. This is more evident if the florets are purple (step 2 - pic. A).
      Using a paring knife or a curve peeler, shape the heads cutting away almost half of the leaves. To do this easily, run the blade from the middle up to the head’s tip. Keep the blade toward you and spin the artichoke around just like if you were peeling an apple. This is more evident if the florets are purple (step 2 - pic. A).
      Immediately halve a lemon and rub it all over the heads to prevent them form oxidising and turning blacktender ones changing their color at the base. This is more evident if the florets are purple (step 2 - pic. C).
      Peel the stalks running the blade from the bottom cut up to the head. Remove the green hard parts of the leaves that did not come off before.tender ones changing their color at the base. This is more evident if the florets are purple (step 2 - pic. D).
      Immediately rub the stalks with the lemon (step 2 - pic. E).

  • 3.
    Bathing the artichokes, crushing the pepper and heating the frying oil

    • The acidulous water in the bowl
    • The peeled and shaped artichokes
    • Black pepper corns - 4gr
    • Frying oil - 1lt (extra virgin olive oil will give much more taste to the artichokes)

      Immediately sink the artichokes into the acidulous water. Cover with a plate to make sure they do not float (step 3 - pic. A).
      Finely crush the black pepper corns with pestle and mortar. Set aside (step 3 - pic. B).
      Put he frying oil into a large capable saucepan and let it come to 170ºC, If you do not have a probe to check the temperature, you can carefully immerse a toothpick in it: the oil is ready when the stick get covered in small bubble (step 3 - pic. C).

  • 4.
    Drying the artichokes and frying them the first time

    • The bathed artichokes
    • The hot frying oil

      To prevent dangerous accidents, artichokes need to be dried before dipping them into the hot oil. Take them out of the bowl and strain them holding a couple from the stalks, upside down, and gently bumping their heads (step 4 - pic. A).
      Then, dry them with a tea towel or some cooking paper (step 3 - pic. B).
      Immerse the artichokes, three or four at a time, into the hot frying oil. Keep them moving using two wooden spoons or cooking tongs (step 3 - pic. C).
      Fry them until thoroughly cooked. This will take about ten minutes: the artichokes need to turn brownish and loose almost all their water in order to become crispy with the second frying session (step 3 - pic. D).

  • 5.
    Resting, seasoning and sprinkling the artichokes with white wine

    • The fried artichokes
    • The crushed black pepper corns
    • Salt - 6gr
    • Dry white wine - 75ml

      When browned, rest the artichokes heads down over cooking paper sheets. Leave them for a couple of minutes so you will be able to handle them with your bare hands (step 5 - pic. A).
      When chilled, turn over each one of them and spread the petals so you can season them in between with salt and pepper (step 5 - pic. B).
      Then, using a brush, wet the inside of the florets with dry white wine (step 5 - pic. C).

  • 6.
    Frying the artichokes the second time and serving them

    • The seasoned artichokes
    • The hot frying oil

      Immediately dip them again into the hot frying oil. Do this carefully, as the wine will react with the hot oil. Help yourself with the wooden spoons to make sure the florets are kept always submerged in oil (step 6 - pic. A).
      Place them heads down and fry them for 3 to 4 minutes, until nice and crispy (step 6 - pic. B).
      When ready, take them out and rest them on some cooking paper for one minute, then serve immediately(step 6 - pic. C).

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