Carciofi alla Giudia

🛒 Ingredients

• Artichoke (globe, Romanesco type) 150 g · 75 kcal
• Olive oil (absorbed during frying) 20 g · 177 kcal
• Lemon 0 g · 0 kcal

👨‍🍳 Instructions

1. Prepare a bowl of cold water with the juice of half a lemon to prevent artichokes from oxidizing.
2. Clean the artichokes by removing tough outer leaves, trimming the stem, and scooping out the fuzzy choke; rub all cut surfaces with lemon to prevent browning.
3. Place the cleaned artichokes into the acidulated water and let them soak for at least 30 minutes to an hour.
4. Heat a generous amount of olive oil in a deep pot or Dutch oven to 160-170°C (325-340°F).
5. Drain the artichokes thoroughly and pat them very dry; gently lower them stem-side up into the hot oil.
6. Fry for 8-10 minutes until tender and lightly golden, but not yet crispy; remove and place on a wire rack to cool slightly.
7. Once cool enough to handle, gently press the artichokes upside down to splay out the leaves, forming a 'flower' shape.
8. Increase the oil temperature to 175-180°C (350-360°F) and return the artichokes to the hot oil for 2-3 minutes, until deeply golden brown and very crispy.
9. Carefully remove the artichokes, drain on paper towels, season immediately with salt, and serve hot.