Preparation
Clean the artichokes
Cut the stem of the artichokes, leaving about 5 cm.
Remove the tougher outer leaves, trying to keep the leaves more tender.
Remove the upper part of the artichoke, cutting it to about 1/3 of its height.
With a knife or your hands, gently open the leaves to let the oil in during frying.
Soak the artichokes in water acidulated with lemon juice to prevent them from blackening.
Prepare the oil for frying
In a deep frying pan, heat the peanut oil (or an oil suitable for frying) until it reaches 170-180°C.
If you want to add an extra touch, you can infuse the oil with a sprig of rosemary for a few minutes before starting frying.
Fry the artichokes
Drain the artichokes from the water with lemon and dry them well with a tea towel.
When the oil is hot, gently dip the artichokes with the leaves facing up.
Fry for about 10-15 minutes, turning them halfway through cooking, until golden and crispy.
During frying, the leaves of the artichokes will open like a “rose” and become crispy.
Drain and serve
Drain the artichokes from the oil and place them on paper towels to remove excess oil.
Season with salt and pepper to taste.
Serve the artichokes alla giudia while still hot, as an appetizer or side dish.
Tips
Fresh artichokes: Choose fresh and firm artichokes, preferably of the Roman variety, which are more tender and suitable for this preparation.
Even cooking: For even frying, make sure the oil is hot enough and the artichokes are fully submerged.
Accompaniments: Artichokes alla giudia are delicious on their own, but you can accompany them with a yogurt sauce or mayonnaise sauce to add some freshness.
A simple dish but rich in tradition, which brings Roman cuisine to the table with taste and crunchiness! 🥄🌿
