Carciofi Alla Giudea
Serves: 5
Callie Medhurst
1 January 1970
Based on User reviews:
44
Spice
55
Sweetness
37
Sourness
35
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Cut 1 lemon in half
2
Squeeze juice into large bowl; add lemon halves
3
Fill bowl 2/3 full with water
4
Working with 1 artichoke at a time, break off dark outer leaves until only pale green leaves remain
5
Trim end off stem and cut 1/2 inch off top of artichoke; add to lemon water
6
Repeat with remaining artichokes
7
Fill another large bowl with ice water
8
Blanch artichokes in large saucepan of boiling salted water 10 seconds; transfer to ice water to cool completely
9
Remove artichokes from water and shake off excess moisture
10
Gently pry open leaves and press as flat as possible
11
Invert artichokes onto paper-towel-lined work surface and press to hold leaves open
12
Drain 30 minutes
13
(Can be prepared 4 hours ahead
14
Cover with plastic and let stand at room temperature
15
) Line large baking sheet with paper towels
16
Add enough olive oil to heavy large saucepan to reach depth of 2 inches
17
Attach deep-fry thermometer to side of saucepan with tip submerged in oil
18
Heat oil over medium-high heat until thermometer registers 350°F
19
Working with 1 artichoke at a time, firmly grasp stem end of artichoke with long tongs
20
Submerge artichoke in oil to bottom of saucepan, pressing to keep leaves spread open, and fry until leaves hold shape, about 15 seconds
21
Release artichoke (it will turn stem side down)
22
Repeat with 3 more artichokes and continue frying until artichoke hearts are just tender when pierced with knife, about 4 minutes longer
23
Using tongs, remove artichokes from oil; transfer, stem side up, to paper towels, pressing slightly to hold leaves open
24
Turn artichokes over to drain on paper towels
25
Repeat with remaining artichokes
26
Sprinkle with salt
27
Slice remaining lemons into wedges
28
Serve artichokes with lemon wedges
29
Cut 1 lemon in half
30
Squeeze juice into large bowl; add lemon halves
31
Fill bowl 2/3 full with water
32
Working with 1 artichoke at a time, break off dark outer leaves until only pale green leaves remain
33
Trim end off stem and cut 1/2 inch off top of artichoke; add to lemon water
34
Repeat with remaining artichokes
35
Fill another large bowl with ice water
36
Blanch artichokes in large saucepan of boiling salted water 10 seconds; transfer to ice water to cool completely
37
Remove artichokes from water and shake off excess moisture
38
Gently pry open leaves and press as flat as possible
39
Invert artichokes onto paper-towel-lined work surface and press to hold leaves open
40
Drain 30 minutes
41
(Can be prepared 4 hours ahead
42
Cover with plastic and let stand at room temperature
43
) Line large baking sheet with paper towels
44
Add enough olive oil to heavy large saucepan to reach depth of 2 inches
45
Attach deep-fry thermometer to side of saucepan with tip submerged in oil
46
Heat oil over medium-high heat until thermometer registers 350°F
47
Working with 1 artichoke at a time, firmly grasp stem end of artichoke with long tongs
48
Submerge artichoke in oil to bottom of saucepan, pressing to keep leaves spread open, and fry until leaves hold shape, about 15 seconds
49
Release artichoke (it will turn stem side down)
50
Repeat with 3 more artichokes and continue frying until artichoke hearts are just tender when pierced with knife, about 4 minutes longer
51
Using tongs, remove artichokes from oil; transfer, stem side up, to paper towels, pressing slightly to hold leaves open
52
Turn artichokes over to drain on paper towels
53
Repeat with remaining artichokes
54
Sprinkle with salt
55
Slice remaining lemons into wedges
56
Serve artichokes with lemon wedges