📝 About This Recipe
Transport your Hanukkah table to the historic Jewish Ghetto of Rome with this ancient and beloved delicacy. These artichokes are double-fried until the outer leaves become as crisp as potato chips, while the hearts remain buttery and tender, opening up like burnished bronze sunflowers. It is a masterclass in texture and a stunning testament to the rich culinary heritage of the Italkim community.
🥗 Ingredients
The Artichokes
- 6-8 pieces Mammole (Romanesco) Artichokes (large, round, thornless variety preferred)
- 2 pieces Lemons (halved, for acidulated water and seasoning)
- 8 cups Cold Water (to prevent oxidation)
Frying and Seasoning
- 1.5 liters Extra-Virgin Olive Oil (enough for deep frying; use a high-quality, mild oil)
- 1 tablespoon Maldon Sea Salt (flaky texture for finishing)
- 1 teaspoon Freshly Ground Black Pepper (to taste)
- 2 tablespoons Ice Cold Water (for the 'bloom' technique)
👨🍳 Instructions
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1
Prepare a large bowl with cold water and the juice of two lemons. Drop the squeezed lemon halves into the water as well. This acidulated water prevents the artichokes from turning brown.
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2
Trim the artichokes by snapping off the tough, dark green outer leaves until you reach the pale, tender yellowish-green leaves. Use a sharp paring knife to trim the dark green skin from the base and the stem, leaving about 2 inches of stem attached.
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3
Cut off the top 1 inch of the artichoke petals. Use a small spoon or melon baller to reach into the center and scoop out the fuzzy 'choke' if present. Rub all cut surfaces immediately with a lemon half and submerge in the acidulated water.
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4
Drain the artichokes and pat them extremely dry with paper towels. Any moisture left will cause the oil to splatter dangerously.
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5
In a deep, heavy-bottomed pot or Dutch oven, heat the olive oil to 280°F (140°C). This first fry is at a lower temperature to poach the hearts until tender.
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6
Carefully lower the artichokes into the oil. Fry them for 15-20 minutes, turning occasionally, until a skewer can easily pierce the base of the artichoke. They should be soft but not yet browned.
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7
Remove the artichokes with a slotted spoon and place them upside down on a wire rack or paper towels to drain and cool for at least 15 minutes.
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8
Once cool enough to handle, gently press the artichokes down against a flat surface or use a fork to spread the leaves outward from the center, making them look like a blooming flower.
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9
Increase the oil temperature to 350°F (175°C) for the second fry.
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10
Holding an artichoke by the stem with tongs, plunge it back into the hot oil, flower-side down. Press down slightly so the leaves fan out against the bottom of the pot.
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11
For the traditional 'bloom' effect, sprinkle a few drops of cold water into the oil around the artichoke (be very careful of the steam and sizzle). This makes the leaves extra crisp.
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12
Fry for 2-4 minutes until the leaves are golden brown and crispy like chips. Remove and drain on paper towels, flower-side down.
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13
Generously season with flaky sea salt and black pepper while still piping hot. Serve immediately.
💡 Chef's Tips
Choose Romanesco (Mammole) artichokes if possible, as they lack the prickly internal choke. Always use olive oil for frying to achieve the authentic Roman flavor profile. Do not skip the cooling period between fries; this allows the internal steam to settle so the second fry creates maximum crunch. If the leaves aren't opening easily, use your fingers to gently pry them back from the center before the second fry. Keep the stems on! They are just as delicious as the heart once peeled and fried.
🍽️ Serving Suggestions
Serve as a festive Hanukkah appetizer alongside warm challah bread. Pair with a crisp, dry Italian white wine like Frascati or a Vermentino. Offer extra lemon wedges on the side for those who like a bright, acidic finish. Serve alongside other Roman-Jewish classics like fried zucchini flowers or baccalà. Enjoy as a standalone snack while gathered around the Menorah.