Fried Artichokes, Jewish Style
I used to think that this dish, called carciofi alla giudea, originated in Rome. But now I am not so sure. When I was visiting Barcelona last spring, it seemed as if every restaurant, every bar, every street vendor was selling this crispy delicacy of deep-fried artichoke flavored with herbs and garlic and served cold. I love it. This is a recipe that has come down in the family of Violette Corcos Abulafia Tapiero Budestchu of Paris.
Recipe information
Yield
8 or more servings
Ingredients
Preparation
Step 1
If using fresh artichokes, snap off the outer leaves, leaving only the pale inner leaves. Trim the stems, and cut off the thorny tops about 3/4 inch down. Take a sharp knife, and smash the artichokes so that the leaves look as if they are blooming like a flower. Put the trimmed artichokes in a bowl, and cover with cold water and the juice of half a lemon (the juice keeps them from turning brown). If using frozen artichokes, defrost them in the refrigerator the night before. The next morning, sprinkle with salt and let sit for an hour or so.
Step 2
Line two cookie sheets with paper towels or parchment paper. Heat the olive oil in a deep-fryer, heavy pan, or wok to 375 degrees. Pat dry the artichokes, and lower a few at a time into the hot oil. Fry until golden brown, crispy, and puffed up. Using a wire strainer, transfer them to the paper-towel-or parchment-lined pans to drain of all the excess oil. Gently press out any excess oil, but don’t crush the artichokes! Continue frying the rest of the artichokes in batches.
Step 3
Toss while still warm with the remaining lemon juice, crushed garlic, and fresh chives, cilantro, and parsley. Season with salt and pepper to taste. Serve at room temperature.
