Artichokes Alla Giudia Recipes

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ROMAN-JEWISH FRIED ARTICHOKES (CARCIOFI ALLA GIUDIA) RECIPE



Roman-Jewish Fried Artichokes (Carciofi alla Giudia) Recipe image

Deep-fried artichokes may be one of the best examples of the Roman-Jewish mastery of deep frying techniques. Shatteringly crisp outside, tender within, and as pop-able as potato chips, this is the way we all should usher in spring.

Provided by Daniel Gritzer

Categories     Appetizers and Hors d'Oeuvres     Sides     Snacks

Time 45m

Yield 6

Number Of Ingredients 4

3 lemons, divided
3 pounds artichokes (about 24 baby artichokes or 6 large artichokes)
1 to 2 quarts of Extra-virgin olive oil, canola oil, or vegetable oil, for frying
Kosher salt

Steps:

  • Fill a large bowl with water; halve and squeeze 2 lemons into it. Trim artichokes following Roman-Jewish artichoke guidelines shown here : Remove tough dark green outer leaves to expose more tender light-green leaves within, then, using a paring knife, cut off top half of each leaf and trim base and stem. Trimmed artichokes will look like a closed rosebud. Transfer the peeled artichokes to the bowl of lemon water as you work, covering them with a clean kitchen towel to keep them completely submerged.
  • In a large saucepan, heat 2 to 3 inches of oil to 280°F (130°C). Add artichokes (they should produce a steady but non-violent stream of bubbles) and cook until tender (you should be able to pierce their hearts easily with a fork), adjusting heat to maintain a steady bubble, about 10 minutes for baby artichokes and 15 minutes for larger ones. Turn larger artichokes frequently for even cooking.
  • Using a slotted spoon or spider, transfer artichokes to a paper towel-lined plate. Let stand until cool enough to handle. Using your hands, gently pull open each artichoke "bud" so that it resembles an open flower. If using large artichokes, remove and discard the hair "choke" in the center of the artichoke. Increase oil temperature to 350°F (177°C).
  • Fry artichokes until browned and crisp, 2 to 5 minutes. Using a slotted spoon or spider, transfer to a paper towel-lined plate to drain. Season immediately with salt. Transfer to plates and serve right away with wedges of remaining lemon.

Nutrition Facts : Calories 206 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 5 g, Protein 2 g, SaturatedFat 1 g, Sodium 255 mg, Sugar 1 g, Fat 18 g, ServingSize Serves 4 to 6 as an appetizer, UnsaturatedFat 0 g

ROMAN-JEWISH DEEP-FRIED ARTICHOKES (CARCIOFI ALLA GIUDIA)



Roman-Jewish Deep-Fried Artichokes (Carciofi Alla Giudia) image

Roman-Jewish deep-fried fried artichokes (carciofi alla giudia) are crispy, delicious, and look like works of art!

Provided by Kyle Phillips

Categories     Appetizer     Side Dish

Time 45m

Yield 4

Number Of Ingredients 4

4 large artichokes
1 1/2 lemons
Salt to taste
Black pepper to taste

Steps:

  • Gather the ingredients.
  • Starting with one artichoke, begin trimming the leaves away from the base, removing the darker tough exterior and leaving the more tender inner portion. As you work your way up the artichoke, you'll have to trim away progressively less of each ring of leaves. When you reach a little past the halfway point of the artichoke, where the leaves begin to slope in, make a horizontal cut to remove the top quarter or so of the artichoke. Next, cut into the top of the artichoke, keeping your knife almost vertical, to remove any spines there may be in the smaller leaves towards the heart of the flower.
  • Next, trim away the tip of the stem, which will likely be black-you will see a ring in the middle of the cut surface. The outer layer of an artichoke stem, beyond the ring, is tough and fibrous. What is inside, however, is an extension of the heart: both tender and tasty. Carefully peel or cut away the fibrous outer layer, rub the artichoke with a cut, partially squeezed lemon to keep it from blackening, put it in a bowl of water with the juice of one lemon, and then trim the next artichoke. Continue until you have prepared all your artichokes .
  • Come time to cook your artichokes, heat 3 inches (8 centimeters) of olive oil, or an oil with a high smoke point if you prefer, in a fairly deep, fairly broad pot (one large enough to contain the artichokes flat, and the oil should almost cover them).
  • While it is heating, stand your artichokes on absorbent paper to drain, and prepare a bowl with fine sea salt and pepper. Season the artichokes inside and out with salt and pepper and shake off the excess.
  • Slip your artichokes into the hot oil and cook them for about 10 minutes, turning them in the oil so they cook evenly. Remove them to a plate lined with absorbent paper-at this point, they're partially cooked, and you could, if you want, resume cooking them later. Assuming you want to enjoy them now, however, reheat your oil-it should be hotter now, because this is the frying stage-before they were simply being cooked in the hot oil and slip the first artichoke in, initially horizontally.
  • Fry the artichoke for 3 to 4 minutes, until the stem is browned and then use a pair of long-handled implements, such as BBQ forks or a pair of metal kitchen tongs, to upend the artichoke-it should be stem-up with its top on the bottom of the pot. Press down gently; the leaves will brown thanks to the heat of the bottom of the pan, and the artichoke will open like a flower.
  • While the artichoke is browning, line a second plate with absorbent paper. Put the first artichoke to drain blossom down, and continue with the next. Continue until you have finished frying your artichokes.
  • Serve immediately, with lemon wedges.

Nutrition Facts : Calories 254 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 10 g, Protein 5 g, SaturatedFat 1 g, Sodium 236 mg, Sugar 2 g, Fat 19 g, ServingSize 4 servings, UnsaturatedFat 0 g

ROMAN-JEWISH STYLE FRIED ARTICHOKES



Roman-Jewish Style Fried Artichokes image

Carciofi alla Giudia (Jewish-style artichokes) is a classic and delicious dish originating from the Roman-Jewish community in Italy. To make a batch at home, fry up baby artichokes until crisp for a flavorful treat.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

8 baby artichokes (about 1 pound)
2 lemons, halved
1/2 cup extra-virgin olive oil
4 garlic cloves, whole
Coarse salt and freshly ground pepper
Parmesan, for shaving

Steps:

  • Pare artichoke bases flat, and remove tough outer leaves, leaving pale-green edible ones. Trim tops off. Rub cut surfaces with lemon half. Work quickly; do not soak in water.
  • Heat 3 tablespoons oil and garlic in saute pan over medium-high heat. Brown artichokes cooking on all sides 2 to 3 minutes. If garlic gets too brown, discard. Stand artichokes on bottoms; cook 1 to 2 minutes, or until tender.
  • Leave pan with oil on stove; transfer artichokes to paper towel to drain upside down until slightly cool. Spread leaves like a flower (scrape out fuzzy choke with melon baller).
  • Season artichokes with salt and pepper; add 3 tablespoons oil to pan; when hot, add enough artichokes to fit comfortably without overlapping, bases facing up. Cook over medium-high heat, pressing leaves down, until brown and crisp, 3 to 5 minutes. Keep warm while cooking second batch. Blot well.
  • Salt lightly, and serve hot with shaved Parmesan and lemon wedges.

ARTICHOKES ALLA GIUDIA



ARTICHOKES ALLA GIUDIA image

Categories     Vegetable     Side     Fry     High Fiber

Yield 4-6 people

Number Of Ingredients 6

CAndy thermometer
-1 lemon, sliced in half
-4 artichokes (regular or baby)
Salt
-1/2 cup all-purpose flour
-4 cups (1 quart) vegetable or canola oil

Steps:

  • -Squeeze juice from 1 of the lemon 1/2s into large, nonreactive bowl, fill bowl halfway with H2O; set aside. -Cut remaining lemon half into 4 wedges; set aside. -Working 1 artichoke at a time, trim leafy top 1/3 w/a serrated knife. Pull off dark outer leaves 1 x 1 to reveal tender yellow inner leaves. Trim stem bottom. -Cut around outside of artichoke with paring knife to remove the remaining tough leaf base. -Using a vegetable peeler, shave the dark green skin from the stem, smoothing the edges where the leaves were attached. -Cut artichoke in half lengthwise through the leaves and stem. Using a small spoon, gently scoop out the tough purple choke and the fuzz found between the leaves and stem; discard. -Cut each artichoke half in half again lengthwise and place in the reserved lemon water. Repeat with the remaining artichokes. -Meanwhile, bring a medium pot of generously salted water to a boil. -Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. -Remove the artichoke quarters from the lemon water, drop them into the boiling water, cook until just tender, about 3 to 4 minutes. -Drain and transfer to the prepared ice water bath until cool. Drain again and pat dry between towels (the drier the better). -Place the flour in a medium bowl; set aside. Line another medium bowl with a paper towel; set aside. -Wipe pot used to boil the artichokes completely dry, pour in the oil, and set over high heat until the oil temperature reaches 350°F on a candy/fat thermometer. -Toss half of the artichoke pieces in the bowl of flour, shake off any excess, and, using a slotted spoon, slowly lower them into the hot oil. --Fry until golden brown, about 1 1/2 to 2 minutes. - Using the slotted spoon, transfer the artichokes to the paper-towel-lined bowl, sprinkle generously with salt, and toss to coat. Repeat with the remaining artichokes. Serve immediately with the reserved lemon wedges.

CARCIOFI ALLA GIUDIA (ARTICHOKES JEWISH-STYLE)



Carciofi Alla Giudia (Artichokes Jewish-Style) image

Make and share this Carciofi Alla Giudia (Artichokes Jewish-Style) recipe from Food.com.

Provided by enigmused

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

12 small artichokes
2 lemons
1/2 cup olive oil
1 cup chopped Italian parsley
1/2 cup fresh basil
2 teaspoons salt
1/2 teaspoon fresh ground pepper
10 garlic cloves, crushed
matzo meal
olive oil, for frying

Steps:

  • trim the tops off the artichokes, working around and around to retain the shape. halve the lemons, juice them, and cover with cold water. soak the artichokes in this lemon water until ready to use, then drain dry.
  • hold the artichokes by the stems and bang them a little against the countertop to open the leaves.
  • combine the 1/2 cup olive oil, parsley, basil, salt, pepper, and garlic and sprinkle the mixture between the leaves. roll each artichoke in the matzah meal.
  • in a dutch oven or other heavy frying pan with a cover, pour about 1/8 inches of olive oil. place the artichokes, trimmed edges down, and simmer, slowly, covered, 20-25 minutes.

Nutrition Facts : Calories 275.1, Fat 18.6, SaturatedFat 2.6, Sodium 975.8, Carbohydrate 27.9, Fiber 13.4, Sugar 0.1, Protein 7.8

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