Snack · 50 min · italian

Carciofi alla Giudia

If you like roman artichokes, you’ll love this Italian snack — 50 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 8 Roman artichokes
• 4 cups Olive oil
• 2 Lemon
• 2 tsp Coarse salt

Steps

1. Trim the artichokes down to their tender hearts, keeping them in acidulated lemon water as you work — they oxidize fast.
2. Open each artichoke like a flower: press it face-down and spread the leaves outward so hot oil can reach between them.
3. Fry first at 300°F for 10 minutes until tender all the way through. This gentle first fry cooks the heart without burning the leaves.
4. Raise the oil to 375°F and fry again 3 to 4 minutes, pressing the artichokes open with two forks, until the leaves turn crisp and bronze like a flower.
5. Drain upside-down on a rack so the oil runs out from between the leaves.
6. Salt aggressively while hot and serve immediately with lemon wedges. The contrast of shattering leaves and creamy heart is the whole dish.

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