Artichokes Alla Romana Recipes

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

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.

ARTICHOKES ALLA ROMANA

Steps:

• Cut the peeled, trimmed artichokes in half lengthways and scoop out the hairy 'chokes' using a teaspoon. Rub the artichoke halves all over with the lemon juice to prevent them from discolouring. Set aside.
• Heat a heavy-based, lidded ovenproof casserole over a medium heat. When the casserole is hot, add the fennel and coriander seeds and dry fry for 30 seconds to one minute, or until the seeds begin to pop. (CAUTION: Keep the pan away from the eyes and face as popping seeds can be dangerous.)
• Add the carrots, onion, garlic, celery, bay leaves, peppercorns, wine and sugar and season, to taste, with salt. Stir well to combine.
• Place the artichoke halves into the casserole, then pour over the water. Bring the mixture to a gentle simmer, then cover the casserole with a lid and cook for 25-30 minutes, or until the vegetables are tender.
• When the vegetables are tender, remove the casserole from the heat and set aside, uncovered, until cooled slightly.
• When the casserole contents have cooled slightly, drizzle over the olive oil, then sprinkle over the parsley. Serve the artichokes alla Romana with steamed fish or barbecued meat.

ARTICHOKES ALLA ROMANA

Steps:

• The ingredients and directions for making artichokes alla romana according to the traditional recipe Mince a sprig of parsley and a little pennyroyal with 1 clove garlic and 3 oil-packed anchovy fillets. Mix the minced herbs and anchovies with 2 tablespoons bread crumbs, 1 tablespoon grated Grana Padaono cheese and a pinch of salt.|Trim the artichokes, cutting off the tips and leaving 1 1/2 to 2 inches of the stalks. Spread the artichoke leaves out like a flower. The best artichokes for this recipe are the Romanesco type, as they are best suited to being stuffed.|Stuff the artichokes with the filling, pressing the filling into the heart and between the "leaves."|Place the stuffed artichokes in a saucepan with the stems up. Add 6 tablespoons oil, 1 ladle full of water, 3 tablespoons of white wine and, optionally, 1 garlic clove in its peel.|Cover, turn on the heat and cook for 20 minutes after the liquid starts to boil. Serve them with their cooking liquid, which should be fairly thick.

CARCIOFI ALLA ROMANA: ROMAN ARTICHOKES RECIPE & HISTORY

Steps:

• CHOOSING AND CLEANING THE ARTICHOKESWhere I currently live, in the United States, the only variety of artichokes I found that fits perfectly with this recipe, is baby artichokes. The globe Artichokes leaves are too though.First, clean up the baby artichokes. Then, prepare an acidic solution squeezing the juice of two lemons in 2 pints of cold water. Now, peel the base and the stem of the first baby artichoke. Then, cut the artichoke's tip on top about ⅓. Remove the more leathery leaves to obtain a soft heart. Finish the base of baby artichoke removing any residue tough. Finally, dive the artichoke in the acidulated water. Repeat this step with the rest of the artichokes.
• SEASONINGAt this point, rinse the mint and the parsley. Then, mince the leaves of the herbs along with the peeled garlic. Pour the mix in a bowl and add 4 tbsp of Extra-virgin olive oil, a sprinkle of black pepper, and salt to taste. Finally, whisk the mix until consistent.Widen the leaves of every artichoke and season the inner with the herbs and garlic mixture.
• INTO THE PAN!Pour a splash of olive oil into a saucepan. Then, place the artichokes in the pan upside down, and add 1 cup of water. Cook the artichokes covered, under medium heat until the artichokes become tender, but still in shape. If necessary, add more boiling water.Serve the artichokes hot, or warm.