A Classic Fried Artichoke, Traditionally Made
It's a hallmark of centuries-old Roman-Jewish cuisine
Trapizzino is an Italian eatery specializing in Roman street food on Manhattan’s Lower East Side. One of their appetizers is a classic dish called carciofi alla giudia, or Jewish-style fried artichokes. It’s a springtime staple that dates back to Rome’s Jewish enclaves centuries ago, and Trapizzino brings it to NYC — and your inbox. And eventually, your kitchen. And after that, your table. You get the idea. -NPH
Carciofi alla Giudia
Servings: 2-4 servings
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Ingredients
Ingredients
- 8-10 baby artichokes
- Soaking water (recipe follows)
- Blanching water (recipe follows)
- Ice bath
- Enough neutral fry oil (90% canola, 10% olive or any high-temperature oil of choice) to submerge the artichokes
For the soaking water
- 2 lemons, quartered
- 3 quarts water
For the blanching water
- 1 gallon water
- 1 cup salt
Directions
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Peel and clean artichokes: Cut off the tougher outer leaves. Leave the tender pale green leaves intact. Cut off the small bit of rough top, leaving a small amount of stem.
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Submerge cleaned artichokes in soaking water for at least 1 hour.
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Meanwhile, bring blanching water to a boil.
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Cook artichokes in the blanching water until tender.
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Transfer cooked artichokes to the ice bath and cool completely.
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When cooled, drain, removing as much excess water as possible. Transfer to a container and cover with olive oil. Store in the refrigerator for 12-24 hours.
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Heat fry oil to 350°F.
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Remove artichokes from the container and drain excess oil. Manually open and separate the leaves.
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Fry artichokes in neutral oil until golden brown, about 3 to 4 minutes.
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Remove from oil and drain onto paper towels. Plate and garnish with lemon wedges.
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