FRIED ARTICHOKES (CARCIOFI ALLA GIUDIA)
Fried artichokes is a classic recipe in Rome. This is one of the most popular Roman dish, prepared since XVI Century in the restaurants located inside the Italian capital historic center. Originally, the fried artichokes (named "carciofi alla Giudia" in Italian) were prepared for Easter gatherings, but currently they are served daily from November to April. The artichokes are fried in two times with different temperatures. Thanks to this method, the artichokes will be well cooked and crispy! Traditionally, the artichokes used for this recipes are called "mamma romana": a local artichoke famous to be very tender and without hairy heart. To make this dish, today I choose the baby artichokes: thanks to its tenderness, it is perfect for this recipe! Serve the fried artichokes as appetizer or aside meats, eggs or fried seafood. A suggestion: prepare more fried artichokes you think are enough, because they will finish as fast as your guests can say "one more, please!"
Provided by Filippo Trapella - philosokitchen.com
Categories Appetizer
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- FIRST STEPSSqueeze the juice of 1 lemon into a bowl. Add 3 cups of cold water into the same bowl. Now, discard the most leathery artichokes leaves, and peel the stems. Cut the extremity of the artichokes and pour them into the bowl with water and lemon juice. Marinate the artichokes 15 minutes, then open them with your fingers like a flower, and place over a board lined with towel paper until dried.
- FRIED ARTICHOKESPour the olive oil into a small and deep pot. Place the pot over medium heat until the oil reach 300° F. Now, deep fry the artichokes 8 minutes. The temperature of the oil have to be around 250° F. When the baby artichokes are well cooked, raise and place them over a plate lined with towel paper. Press the artichokes against the plate in order to open them like a flower. Finally, raise the temperature of the oil at 350° F and fry the artichokes, one at time, for 30 seconds until golden ad crispy.
- FINISHINGPlace the fried artichokes on clean paper towels and complete with salt and pepper. Serve immediately.
ROMAN-JEWISH FRIED ARTICHOKES (CARCIOFI ALLA GIUDIA) RECIPE
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
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)
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
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
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.
SOMA SENGUPTA PASSOVER RECIPES: CARCIOFI ALLA GIUDIA (FRIED ARTI
Carciofi alla Giudia!!! Pure bliss is sitting in a sidewalk cafe in the 460-year-old Roman Ghetto, spring sunshine on your face & shoulders, a glass of amarone to sip & carciofi to nibble. Spring is artichoke season and the carciofi is an ideal Passover Seder dish. They have the crispiness of chips on the outside, but the soft inside retains the pure artichoke flavor, a wonderful combination. This is achieved by the two frys, the first at a lower temp to cook the chokes thoroughly, and the second to crisp them up. Take my word for it, the two frys pay off. You can serve the carciofi whole as a side, or quartered as finger food. Use either peanut or olive oil, as per your taste. The peanut oil is taste neutral, so the artichoke taste is clear. But the olive oil adds a wonderful Mediterranean flavor. Enjoy & sameach Pesach!
Provided by Soma Sengupta
Categories Artichoke
Time 35m
Yield 8-32 pieces, 4 serving(s)
Number Of Ingredients 5
Steps:
- Fill a large bowl with water and add lemon juice. Set aside.
- Using a sharp paring knife, shave off the tough outer leaves of artichokes until you reach the tender pale green or yellow leaves. Cut off at least an inch of the thorny top. Trim the stem near the heart, peeling off the outer green fiber and leaving about 2 inches of stem if possible. Using a spoon, scoop out the furry center of the choke. If you wish to serve the artichoke as finger food, cut into 4 wedges. Otherwise, leave whole. As you trim. immediately put each artichoke in the lemon water to prevent browning.
- Heat oil to 280 degrees.
- While oil is heating, remove the artichokes from the water and dry thoroughly. Salt the chokes, and beat them against one another so that the leaves start to open.
- Fry the artichokes until cooked through, about 10-15 minutes, adjusting heat to maintain a gentle bubble. You should be able to easily pierce the center with a fork. Turn larger artichokes frequently for even cooking. Reserve oil.
- Using a slotted spoon or spider, transfer artichokes to a paper towel-lined plate. Let stand until cool enough to handle. Then, using your hands, gently pull open each artichoke "bud" so that it resembles an open flower. You don't need to do this if you are using wedges.
- Shortly before serving, heat reserved oil to 375 degrees. Fry artichokes until crisp, 2-5 minutes. Sprinkle with sea salt & serve with the lemon wedges.
Nutrition Facts : Calories 2990.7, Fat 324.4, SaturatedFat 54.9, Sodium 3712.2, Carbohydrate 28.9, Fiber 14.4, Sugar 3.1, Protein 8.6
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