📝 About This Recipe
A cornerstone of Roman-Jewish culinary heritage, Carciofi alla Giudia are deep-fried artichokes that transform from tough thistles into stunning, golden-bronze 'sunflowers.' This ancient delicacy offers a mesmerizing contrast of textures: the outer leaves shatter like potato chips, while the heart remains buttery and tender. It is a masterclass in simplicity, requiring only the finest Roman artichokes, quality oil, and a touch of patience to achieve its legendary crispness.
🥗 Ingredients
The Artichokes
- 4 pieces Romanesco Artichokes (Mammole) (Large, round, and thornless varieties are essential)
- 2 pieces Lemon (Halved, for the acidulated water bath)
- 2 liters Cold Water (To prevent oxidation)
The Frying Medium
- 1.5 liters Extra Virgin Olive Oil (Traditional choice for flavor and high smoke point)
- 500 ml Peanut Oil (Optional, can be blended with olive oil for a lighter fry)
Seasoning and Finishing
- 1 tablespoon Sea Salt (Fine grain for even distribution)
- 1/2 teaspoon Black Pepper (Freshly cracked)
- 2 tablespoons Cold Sparkling Water (The secret 'spritz' for the final crisping)
👨🍳 Instructions
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1
Prepare a large bowl with cold water and the juice of two lemons. Drop the lemon halves into the water to create an acidulated bath that prevents the artichokes from turning brown.
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2
Snap off the tough, dark green outer leaves of the artichoke by pulling them downward toward the base. Continue until you reach the pale, yellowish-green tender inner leaves.
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3
Using a sharp paring knife, trim the base and the stem. Peel the outer skin of the stem to reveal the white core, leaving about 2-3 inches of stem attached.
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4
Perform the 'spiral cut': hold the artichoke in one hand and a knife in the other. Rotate the artichoke against the blade to trim the tops of the leaves in a rose-like shape, removing the tough tips.
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5
Submerge the cleaned artichokes in the lemon water and let them soak for 10-15 minutes to soften slightly.
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6
Remove the artichokes and dry them thoroughly with a clean kitchen towel. Gently bang two artichokes against each other or tap them on a wooden board to encourage the leaves to start opening up.
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7
In a deep, heavy-bottomed pot (or a traditional Roman iron pan), heat the olive oil to approximately 280°F (140°C). This first fry is a poaching step.
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8
Carefully lower the artichokes into the oil. They should be fully submerged. Cook for 10-15 minutes until the base of the artichoke can be easily pierced with a fork.
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9
Remove the artichokes from the oil and place them upside down on a wire rack or paper towels to drain and cool for at least 20 minutes. This resting phase is crucial for the final texture.
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10
Once cooled, use your fingers or a fork to gently spread the leaves outward from the center until the artichoke looks like a blooming flower.
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11
Increase the oil temperature to 350°F (175°C-180°C) for the second, high-heat fry.
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12
Place the 'bloomed' artichokes back into the hot oil, head-down. Use a pair of tongs to press them against the bottom of the pan for 2-3 minutes. This forces the leaves to fan out and crisp up.
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13
For the 'Roman secret,' flick a few drops of cold sparkling water into the oil (carefully!) just before removing. The steam explosion helps the leaves reach maximum shatter-crispness.
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14
Lift the artichokes out when they are deep golden brown and look like bronzed metal. Drain on paper towels, head-down.
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15
Season immediately with plenty of sea salt and a touch of black pepper while the oil is still wet on the surface. Serve piping hot.
💡 Chef's Tips
Use only the Romanesco variety; other types have 'chokes' (fuzzy centers) that are difficult to remove and unpleasant to eat. Never skip the cooling period between the first and second fry, as this allows the moisture to redistribute. If you don't have a thermometer, the first fry should have small, lazy bubbles; the second fry should sizzle vigorously. Be brave with the oil—traditional Roman cooking uses high-quality olive oil for frying, which provides a unique peppery depth. If your artichokes do have a 'choke,' use a grapefruit spoon to scoop out the fuzz after the first fry when the leaves are soft.
🍽️ Serving Suggestions
Pair with a crisp Frascati Superiore or a dry Est! Est!! Est!!! di Montefiascone wine. Serve as a stunning appetizer alongside other Roman 'Fritti' like Suppli or fried zucchini flowers. Accompany with a side of lemon wedges to cut through the richness of the olive oil. Enjoy with a simple plate of Prosciutto di Parma or Bresaola for a light, elegant lunch. Follow with a classic Roman pasta like Cacio e Pepe or Carbonara.