📝 About This Recipe
Originating from the historic Jewish Quarter of Rome, these twice-fried artichokes are a masterpiece of culinary tradition. When prepared correctly, the outer leaves transform into bronze, shatteringly crisp petals that resemble a blooming sunflower, while the heart remains buttery and tender. This dish is a celebration of simple ingredients—artichokes, oil, and salt—elevated by a precise Roman technique that has been perfected over centuries.
🥗 Ingredients
The Artichokes
- 4 large Romanesco Artichokes (also known as 'Cimaroli'; must be globe-shaped and thornless)
- 2 pieces Lemon (halved, for acidulated water and rubbing)
- 2 quarts Cold Water (for the soaking bowl)
For Frying
- 1.5 liters Extra Virgin Olive Oil (high quality, for authentic Roman flavor)
- 500 ml Sunflower or Peanut Oil (optional, to mix with olive oil for a higher smoke point)
Seasoning and Finishing
- 1 teaspoon Fine Sea Salt (to taste)
- 1/2 teaspoon Freshly Ground Black Pepper (optional)
- 2 tablespoons Sparkling Water (ice cold, for the 'bloom' effect)
👨🍳 Instructions
-
1
Prepare a large bowl with cold water and the juice of one lemon. This acidulated water prevents the artichokes from oxidizing and turning brown.
-
2
Snap off the tough outer leaves of the artichoke by hand, rotating the fruit until you reach the pale, tender yellowish-green inner leaves.
-
3
Using a sharp paring knife, trim the dark green skin from the base of the artichoke and the stem, moving in a spiral motion as if peeling an apple. Leave about 2 inches of the stem attached.
-
4
Cut off the top 1 inch of the artichoke leaves to remove any remaining tough tips. Rub all cut surfaces immediately with the second halved lemon.
-
5
Gently spread the leaves apart with your fingers to open the artichoke slightly, then submerge it in the lemon water for 10-15 minutes.
-
6
Remove the artichokes from the water and dry them thoroughly with a clean kitchen towel. Any moisture left will cause the oil to splatter dangerously.
-
7
In a deep, heavy-bottomed pot or a Dutch oven, heat the oil to approximately 280°F (140°C). This first fry is at a lower temperature to cook the heart through.
-
8
Place the artichokes in the oil. They should be mostly submerged. Cook for about 10-15 minutes, turning occasionally, until a skewer can easily pierce the base.
-
9
Remove the artichokes from the oil and place them upside down on paper towels to drain and cool for at least 20 minutes. They will look slightly wilted at this stage.
-
10
Once cooled, use a fork or your fingers to gently press the leaves outward from the center, flattening the artichoke into a flower shape.
-
11
Increase the oil temperature to 350°F (175°C-180°C) for the second fry.
-
12
Carefully place the 'bloomed' artichokes back into the hot oil, stem side up. Use tongs to press them down against the bottom of the pot for 2-3 minutes.
-
13
Optional Roman Secret: Sprinkle a few drops of ice-cold sparkling water into the oil right next to the artichoke. The steam reaction causes the leaves to crisp up instantly (be very careful of splatter).
-
14
Remove once the leaves are deep golden brown and crispy like potato chips. Drain on fresh paper towels, stem side up.
-
15
Generously season with sea salt and black pepper while still piping hot. Serve immediately.
💡 Chef's Tips
Always use Romanesco artichokes if possible; their round shape and lack of internal 'choke' (fuzz) make them ideal for this preparation. Do not rush the cooling process between the first and second fry; this ensures the interior stays moist while the exterior crisps. If you find a 'choke' inside, use a small spoon to scrape it out after the first fry when the leaves are soft. Use a thermometer to monitor your oil; if the oil is too hot during the first fry, the outside will burn before the heart is tender. Leftovers are rare, but if you have them, they can be chopped and tossed into a pasta, though they will lose their crunch.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine from the Lazio region, such as a Frascati Superiore. Serve as a standalone appetizer with a few lemon wedges on the side to cut through the richness. Accompany with a plate of thinly sliced Prosciutto di Parma or Bresaola. Follow with a classic Roman pasta like Cacio e Pepe or Carbonara for a traditional meal. Serve alongside a simple arugula salad with shaved Parmigiano-Reggiano.