These artichokes are called “Jewish-style” because they were traditionally made in the old Jewish quarter of Rome. As simple as they are, they are everyone’s favorite artichoke dish. Perhaps it is because olive oil and artichokes are so dear to the heart of Romans. Most authentic Roman recipes contain both of them. In Rome’s open air markets you can buy dozens of different varieties of artichokes on daily basis. In this country, Southern California also produces amazing artichokes. Make this dish when artichokes are in season. Serve the artichokes as an appetizer or side dish.
Ingredients:
16 small fresh artichokes (baby artichokes are fine) juice of 2 lemons
2 cups extra virgin olive oil for frying
salt, to taste
freshly ground pepper, to taste
16 small fresh artichokes (baby artichokes are fine) juice of 2 lemons
2 cups extra virgin olive oil for frying
salt, to taste
freshly ground pepper, to taste
Preparation:
Trim the outer edges of the artichokes off until you get to the lighter yellow colored leaves. Remove the tiny inner choke (baby artichokes may not have a choke). Remove the hairy thorns from the center, if their are any. Drop into a large bowl of water. Add lemon juice. Reserve until all artichokes are cleaned. Continue cleaning artichokes, and placing them in water with lemon juice. Blot the artichokes dry with paper towels. Press the leaves wide open on the counter. Season with salt an pepper. Heat olive oil, one cup at a time in a large, wide skillet. Add artichokes upside down. Place a small plate over the artichokes to keep them submerged. Cook until browned. Remove plate with tongs. Turn artichokes over. Cover with plate. Cook until tender. Remove plate, raise heat to high, return artichokes to upside-down position. Sprinkle a few drops of cool water over artichokes. Cook 1 minute more. Remove from skillet and drain, upside down on paper towels. Transfer to a serving platter, right side up. Serve immediately.
Trim the outer edges of the artichokes off until you get to the lighter yellow colored leaves. Remove the tiny inner choke (baby artichokes may not have a choke). Remove the hairy thorns from the center, if their are any. Drop into a large bowl of water. Add lemon juice. Reserve until all artichokes are cleaned. Continue cleaning artichokes, and placing them in water with lemon juice. Blot the artichokes dry with paper towels. Press the leaves wide open on the counter. Season with salt an pepper. Heat olive oil, one cup at a time in a large, wide skillet. Add artichokes upside down. Place a small plate over the artichokes to keep them submerged. Cook until browned. Remove plate with tongs. Turn artichokes over. Cover with plate. Cook until tender. Remove plate, raise heat to high, return artichokes to upside-down position. Sprinkle a few drops of cool water over artichokes. Cook 1 minute more. Remove from skillet and drain, upside down on paper towels. Transfer to a serving platter, right side up. Serve immediately.