Jewish-Style Fried Artichokes

Ingredients

• 8 whole Globe artichokes
• 1 whole Lemon
• 1 l Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Steps

1. Prepare a bowl with cold water and the juice of one lemon.
2. Clean the artichokes by removing the tougher outer leaves until you reach the pale, tender ones, then shorten the stem leaving about 3 cm and peel it with a small knife.
3. With a sharp knife, turn the artichoke against the blade, cutting the leaf tips in a spiral so the head takes the shape of a bud.
4. As you go, dip each artichoke in the acidulated water to keep it from blackening.
5. Drain the artichokes and dry them very well with a cloth, upside down, because leftover water would make the oil spit.
6. Season them lightly with salt and pepper between the leaves.
7. Heat plenty of seed or olive oil in a narrow, deep pot to 140°C (285°F).
8. Lower the artichokes head-down and fry them over moderate heat for about 10 minutes, turning them, until the heart is tender when tested with a fork.
9. Drain the artichokes and set them upside down on paper towels, letting them cool slightly.
10. Gently open the leaves by pressing the head onto a surface or using your hands, spreading them out like a flower.
11. Raise the oil to 180°C (355°F).
12. Plunge the artichokes back in, head-down first and then on their sides, frying 2-3 minutes until the leaves turn golden and crisp.
13. For an even more dramatic effect, sprinkle a few drops of cold water onto the oil while keeping your distance.
14. Drain the artichokes alla giudia, blot them on paper, salt the surface and serve them immediately, hot and crisp.

Tips

• Use round, spineless Roman 'mammola' artichokes: their compact shape with no inner choke is perfect for frying them whole.
• The double frying is the secret: the first at 140°C cooks the heart, the second at 180°C makes the leaves crisp like golden petals.