Carciofi alla Giudia (Roman-Jewish Style Artichokes)

Crispy, crackly, and totally craveable—Carciofi alla Giudia are Roman-Jewish fried artichokes that bloom like flowers and taste like pure golden magic.

Course Appetizer

Cuisine Mediterranean

Keyword appetizer, artichoke, deep frying, italian

Servings

Calories 1534kcal

Ingredients

4 artichokes
2 lemons
1 1/2 cups canola oil
1 1/2 cups olive oil
1 teaspoon salt

Instructions

Prep the artichoke by removing all of the rough dark outer leaves until the soft, pale green/yellow leaves are visible. Use a serrated knife to cut off the bottom part of the stem and top 1 - 2 inches of the artichoke. You want to cut it at the point where there is a line (a small indent) on the leaves. Use a pairing knife (or vegetable peeler) to remove the tough outer parts of the heart and the stem. Rub a lemon all over the cut places.
Use a spoon to scoop out the inner hairy choke of the artichoke. Squeeze lemon into the center and then place the artichoke in a bowl of lemon water while you prepare the other artichoke.
Once all artichokes are prepped, heat about 3 inches of half olive oil and half canola oil in a large pot.
Pat the artichokes dry with a paper towel. Fry the artichokes at 280 degrees for 10 - 15 minutes or until they are fork tender.
Remove the artichokes and increase the oil temperature to 350 - 375 degrees. Place the artichokes back in the hot oil and cook another 5 - 8 minutes or until golden brown. Sprinkle with flaky salt, place upside down on a serving platter and serve with lemon slices.

Notes

The amount of oil that you will need will vary greatly depending on the size of the pan you use. I use about 3 - 4 cups of oil.

Nutrition information for estimation purposes only and the calculator is calculating the entire amount of the oil. The actual amount of oil absorption will vary.

Nutrition