|
How to make the carciofi alla giudea: remove the outer leaves of the artichokes and leave about 1 1/2-in. of stem.
Trim off the hard part of the leaves with a sharp knife. Open the leaves
and remove the beard from the center. Place in cold water and lemon
juice, to avoid discoloration. Drain the artichokes and press them
upside down until the leaves open up completely.
Salt and pepper the inside of the artichokes, then place them still upside
down in a deep terracotta or iron pot with 1 pt. olive oil. Fry the
artichokes for 18 min. over a medium-high flame, with the pot covered.
Remove from frying pan and place on paper towels to drain excess fat and
cool. Re-heat the same oil, this time making sure it is very hot. Place
artichokes into the oil stem up and cook till they open up like flowers.
Remove from oil, pat them dry from oil drippings, and serve hot.
This is a very old recipe named carciofi alla Giudea because it was typically
made in the Jewish ghetto of Rome.
Recipe courtesy of The Italian Trade Commission.
|
