Roman Jewish-Style Twice-Fried Artichokes

What you need

• 4 round artichokes, tender, thornless, ideally Roman mammole, about 250 g each
• 1 lemon, halved
• 1 l (4 cups) olive oil, for deep frying; sunflower oil also works
• 1 tsp fine sea salt, plus a little more to finish

Method

Restated from the original video

1. 1

   Fill a large bowl with cold water and squeeze in the juice of half the lemon.

2. 2

   Snap off the tough outer leaves of each artichoke, one ring at a time, until only pale yellow-green leaves remain. Cut about 2 cm (3/4 in) off the leaf tips.

3. 3

   Trim each stem to 4-5 cm (2 in) and peel the stem and base with a small knife into a smooth cone. Rub all cut surfaces with the other lemon half and drop the artichokes into the lemon water.

4. 4

   Drain and pat dry. Holding each by the stem, bang the head flower-side down on a board to splay the leaves open. Scoop out any fuzzy choke from the center.

5. 5

   Sprinkle the 1 tsp salt between the leaves and inside the center.

6. 6

   Heat the oil in a deep, narrow pot to 130 °C (265 °F). The oil should cover the heads.

7. 7

   Lower in the artichokes heads down, stems up, and press them against the bottom with tongs so the leaves fan out. Fry, turning once, until a knife slides easily into the stem, 10-12 min.

8. 8

   Lift them out and drain stem-up on a rack for 5 min. Gently press the leaves open with your fingers.

9. 9

   Raise the oil to 180 °C (350 °F). Fry the artichokes again, heads down, until the leaves are deep golden and crisp, 2-3 min. Keep your face back from spatters.

10. 10

    Drain on paper towels, sprinkle with a little more salt and serve at once.

Imported from ricette.giallozafferano.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.