Carciofi alla Giudia

Name: Carciofi alla Giudia
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 globe artichokes, trimmed; 2 lemons, halved; 4 cups olive oil; 1 tsp fine sea salt; 1/2 tsp black pepper, ground

A Roman Jewish classic featuring whole artichokes fried twice until crispy on the outside and tender on the inside, blossoming into edible golden flowers.

45 minMediumServes 4220 cal/serving

ItalianAppetizerStovetopVeganVegetarianMediterraneanHigh FiberLow CarbHalal-friendlyGluten-FreeDairy-FreeNut-FreeEgg-FreeSoy-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

4 globe artichokes, trimmed
2 lemons, halved
4 cups olive oil
1 tsp fine sea salt
1/2 tsp black pepper, ground

Instructions

1

Fill a large bowl with cold water and squeeze in the juice from 2 halved lemons.
2

Trim the tough outer leaves from 4 trimmed globe artichokes, pare the stems, and submerge them in lemon water for 10 minutes to prevent browning.
3

Drain and pat artichokes completely dry, gently press leaves outward against a board to open them like flowers, then season with 1 tsp fine sea salt and 1/2 tsp ground black pepper.
4

Heat 4 cups olive oil in a deep pot to 280 degrees Fahrenheit and poach artichokes stem side up for 10 to 12 minutes until soft.
5

Transfer artichokes to a rack to cool briefly, raise oil temperature to 350 degrees Fahrenheit, and fry again for 3 to 5 minutes until crispy and bronze.
6

Drain on paper towels, sprinkle with extra salt, and serve immediately.

Questions

How long does Carciofi alla Giudia keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Carciofi alla Giudia?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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