Carciofi alla Giudia

Ingredients

Equipment Needed

• •Heavy Dutch oven or deep pot (at least 5 quarts)
• •Deep-fry or instant-read thermometer
• •Spider skimmer or slotted spoon
• •Wire cooling rack set over a sheet pan

Instructions

1. 1

   Prepare the lemon water

   Fill a large bowl with cold water and squeeze in the juice of both lemons. Drop the squeezed lemon halves into the water as well. This acidulated water prevents the artichokes from oxidizing as you work. Once an artichoke blackens, there is no saving it.

2. 2

   Trim the artichokes

   Working with one artichoke at a time, snap off the tough outer leaves by bending them back until they break at the natural point where tender meets tough. Continue removing leaves until you reach the pale yellow-green inner leaves. These are tender enough to eat. Cut off the top third of the artichoke with a sharp knife. Trim the stem, leaving about two inches attached, and peel away the fibrous outer layer with a paring knife or vegetable peeler. The stem, when peeled, is as tender as the heart.

   Roman artichokes, called cimaroli or mammole, have no choke and require less trimming. American globe artichokes have a fuzzy choke that must be removed. Spread the leaves and scrape out the hairy center with a spoon before proceeding.
3. 3

   Open the artichoke

   Hold each trimmed artichoke by the stem and bang the head firmly against the counter several times to loosen the leaves. Then spread the leaves apart with your fingers, opening the artichoke like a flower. The more you open it, the better it fries. Place immediately in the lemon water. Repeat with remaining artichokes. Let them soak for at least 30 minutes.

4. 4

   Dry thoroughly

   Remove the artichokes from the water and shake vigorously to remove excess moisture. Pat completely dry with clean towels, getting between the leaves. Water and hot oil are enemies. Any moisture remaining will cause dangerous spattering and prevent proper crisping.

5. 5

   First frying

   In a deep pot or Dutch oven, heat the oil to 300°F (150°C). The oil should be deep enough to submerge the artichokes completely. Lower one or two artichokes into the oil, stem side up. Fry gently for 10 to 15 minutes, turning occasionally, until the hearts are tender when pierced with a thin knife. The leaves will be pale gold but not yet crisp. Remove to a wire rack set over a sheet pan.

   Use a thermometer. Temperature matters. Too hot and the outside burns before the heart cooks through. Too cool and the artichoke absorbs oil and becomes greasy.
6. 6

   Press the artichokes

   While still warm, place each artichoke head-down on the counter and press firmly with the palm of your hand or the bottom of a heavy pan. The leaves will spread outward into a flat, flower-like shape. Do not be timid. You want them flattened. Some leaves may break. This is acceptable.

7. 7

   Second frying

   Increase the oil temperature to 350°F (175°C). Return the pressed artichokes to the oil, one or two at a time, and fry until deeply golden brown and the leaves are crisp and shatteringly crunchy, 2 to 4 minutes. The edges of the leaves will darken. Listen for the sizzling to quiet, which indicates the moisture has cooked out.

8. 8

   Season and serve

   Remove to fresh paper towels or a wire rack. Immediately sprinkle with flaky sea salt while the oil still glistens. Serve at once with lemon wedges alongside. The leaves should shatter like glass when you bite them. The heart should be creamy and tender. There is no keeping these warm. There is no saving them for later. They exist only in the moment between pan and mouth.

Chef Tips

• •Roman artichokes are smaller, more tender, and have no fuzzy choke. If you find them at an Italian market, use them. American globe artichokes work but require more aggressive trimming and choke removal.
• •Pure extra virgin olive oil gives the most authentic flavor but smokes at high temperatures. A blend of half olive oil and half vegetable oil is a practical compromise. Do not use all vegetable oil. The flavor will be hollow.
• •Do not crowd the pot. Frying more than two artichokes at once drops the oil temperature and produces greasy, limp results.
• •The artichokes must be eaten immediately. Within minutes the leaves lose their crispness. This is a dish you make for people who are already seated and waiting.

Advance Preparation

• •Artichokes can be trimmed and held in lemon water for up to 2 hours before frying.
• •The first frying can be done up to 2 hours ahead. Leave the artichokes at room temperature, pressed and ready for the second frying.
• •The second frying must happen just before serving. There is no other way.

Frequently Asked Questions

Nutrition Information

1 serving (about 165g)