Carciofi alla Giudia

Method

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1. Trim the artichokes down to the pale heart and tender leaves, keeping 4 cm of stem, and drop them into lemon water.

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2. Drain and dry them thoroughly, then season inside and out with the fine salt and pepper.

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3. Heat the oil to 130°C / 265°F. Fry the artichokes stem-up for 12 minutes, until a knife enters the base easily. They should stay pale.

   Mark done Start 12 min timer

4. Lift them out and, while still warm, press each one firmly onto a board or between two plates so the leaves splay open into a flower.

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5. Let them cool for 10 minutes and raise the oil to 180°C.

   Mark done Start 10 min timer

6. Fry them a second time, head-down, for 3 minutes, until the outer leaves are deep bronze and brittle.

   Mark done Start 3 min timer

7. Drain on a rack, sprinkle with flaky salt and serve immediately with lemon.

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Chef’s Tips

• Two fryings at two temperatures. There is no shortcut.
• Press them flat while warm, when the leaves still bend.
• The outer leaves should shatter, not bend.

Pairing Suggestions

• Lemon wedges
• A glass of Frascati
• Fried courgette flowers

Storage & Reheating

None. They soften within twenty minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.