Roman fried artichokes (Carciofi alla giudia)

Deep fried artichokes: Crispy from outside, tender from within! a must try...

Cooking time: 15/20 mins

Prep time: 20 mins

Ingredients for 6 people

What do you need?

• 3 lemons, divided.

• 6 large artichokes (Roman artichokes).

• 1 liter of extra virgin olive oil or vegetable oil for frying.

• Salt to taste.

How to proceed?

1. Fill a large bowl with water; halve and squeeze 2 lemons into it.

2. Trim artichokes: 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.

3. 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.

4. In a large saucepan, heat 2 to 3 inches of oil to 140°C. Add artichokes (they should produce a steady but non-violent stream of bubbles). Cook until tender (you should be able to pierce their hearts easily with a fork), adjusting heat to maintain a steady bubble, about 15 minutes. Turn artichokes frequently for even cooking.

5. Using a slotted spoon or spider, transfer artichokes to a paper towel-line plate. Let stand until cool enough to handle.

6. Using your hands, gently pull open each artichoke "bud" so that it resembles to an open flower.

7. Increase oil temperature to 180°C.Fry artichokes until browned and crisp, 2 to 5 more minutes.

8. 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 remaining lemon wedges.