Carciofi Alla Judea Artichokes Jewish Style Food

ROMAN-JEWISH FRIED ARTICHOKES (CARCIOFI ALLA GIUDIA) RECIPE

Steps:

• Fill a large bowl with water; halve and squeeze 2 lemons into it. Trim artichokes following Roman-Jewish artichoke guidelines shown here : Remove tough dark green outer leaves to expose more tender light-green leaves within, then, using a paring knife, cut off top half of each leaf and trim base and stem. Trimmed artichokes will look like a closed rosebud. Transfer the peeled artichokes to the bowl of lemon water as you work, covering them with a clean kitchen towel to keep them completely submerged.
• In a large saucepan, heat 2 to 3 inches of oil to 280°F (130°C). Add artichokes (they should produce a steady but non-violent stream of bubbles) and cook until tender (you should be able to pierce their hearts easily with a fork), adjusting heat to maintain a steady bubble, about 10 minutes for baby artichokes and 15 minutes for larger ones. Turn larger artichokes frequently for even cooking.
• Using a slotted spoon or spider, transfer artichokes to a paper towel-lined plate. Let stand until cool enough to handle. Using your hands, gently pull open each artichoke "bud" so that it resembles an open flower. If using large artichokes, remove and discard the hair "choke" in the center of the artichoke. Increase oil temperature to 350°F (177°C).
• Fry artichokes until browned and crisp, 2 to 5 minutes. Using a slotted spoon or spider, transfer to a paper towel-lined plate to drain. Season immediately with salt. Transfer to plates and serve right away with wedges of remaining lemon.

ROMAN-JEWISH STYLE FRIED ARTICHOKES

Steps:

• Pare artichoke bases flat, and remove tough outer leaves, leaving pale-green edible ones. Trim tops off. Rub cut surfaces with lemon half. Work quickly; do not soak in water.
• Heat 3 tablespoons oil and garlic in saute pan over medium-high heat. Brown artichokes cooking on all sides 2 to 3 minutes. If garlic gets too brown, discard. Stand artichokes on bottoms; cook 1 to 2 minutes, or until tender.
• Leave pan with oil on stove; transfer artichokes to paper towel to drain upside down until slightly cool. Spread leaves like a flower (scrape out fuzzy choke with melon baller).
• Season artichokes with salt and pepper; add 3 tablespoons oil to pan; when hot, add enough artichokes to fit comfortably without overlapping, bases facing up. Cook over medium-high heat, pressing leaves down, until brown and crisp, 3 to 5 minutes. Keep warm while cooking second batch. Blot well.
• Salt lightly, and serve hot with shaved Parmesan and lemon wedges.

CARCIOFI ALLA JUDEA (ARTICHOKES JEWISH-STYLE)

Steps:

• Trim the stalks and tough outer leaves from the artichokes. Cut off the top third of the leaves. Press the remaining leaves back carefully, spreading them out like the petals of a flower, taking care not to break them. Place the artichokes in a large bowl of cold water with the juice of the lemon to prevent them from turning brown.
• Meanwhile, heat the oil in a large pot. When you add the artichokes, one or two at a time, wear gloves and hold the lid of the pan tilted over the oil. The oil will spatter at first because of any water clinging to the leaves of the artichokes. Be very careful because the oil can catch fire if it spatters too much.
• Once the pot has calmed down, leave the lid off and allow the artichokes to cook until golden and tender. Keep a steady watch in case of any spattering. When the artichokes are cooked, drain them upside down on paper towels and serve at once - with the lemon cut into quarters.

CARCIOFI ALLA GIUDIA (ARTICHOKES JEWISH-STYLE)

Steps:

• trim the tops off the artichokes, working around and around to retain the shape. halve the lemons, juice them, and cover with cold water. soak the artichokes in this lemon water until ready to use, then drain dry.
• hold the artichokes by the stems and bang them a little against the countertop to open the leaves.
• combine the 1/2 cup olive oil, parsley, basil, salt, pepper, and garlic and sprinkle the mixture between the leaves. roll each artichoke in the matzah meal.
• in a dutch oven or other heavy frying pan with a cover, pour about 1/8 inches of olive oil. place the artichokes, trimmed edges down, and simmer, slowly, covered, 20-25 minutes.