One of the best examples of the Roman-Jewish mastery of deep frying techniques are the deep-fried artichokes. The recipe of the CARCIOFO ALLA GIUDIA comes directly from the Jewish custom of fasting completely for the Kippur, the celebration of atonement, at the end of which they ate the fried artichokes prepared by the housewives. For this reason they were called “alla giudia” or “giudea”
Serves 4/6 people
- 6 Mammole (Roman Artichokes)
- 1 lemon
- Salt to taste
- Black Peppercorn to taste
- 1lt Extra Virgin Olive Oil
Fill a large bowl with water and squeeze 1 lemon into it. Remove tough dark green outer leaves to expose more tender light-green leaves within, then, using a knife, cut off top half of each leaf and trim base and stem. Put the peeled artichokes ino the bowl of lemon water as you work and keep them completely submerged.
Remove the artichokes from the water, drain, dry and season them with salt and pepper, then place them in a large pot full of hot (not boiling) extra-virgin olive oil for about 20 minutes or until they are soft enough.
Remove the artichokes from the oil, drain them and place them upside down on a plane, pushing slightly so that the leaves open without breaking. Let them cool.
In a pan full of oil, fry the artichokes one at a time so that they fry evenly for a maximum of 2-3 minutes. When cooking is almost done, wet your hands and sprinkle water in the pan to give crunchiness to the artichokes that are finally removed from the pan and put to dry on paper towels before being served.