Carciofi alla Giudea Recipe

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Carciofi alla Giudea
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Ingredients
3
Count
Nutrition
193
Calories
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Ingredients:

Directions:

  1. Cut 1 lemon in half. Squeeze juice into large bowl; add lemon halves. Fill bowl 2/3 full with water. Working with 1 artichoke at a time, break off dark outer leaves until only pale green leaves remain. Trim end off stem and cut 1/2 inch off top of artichoke; add to lemon water. Repeat with remaining artichokes.
  2. Fill another large bowl with ice water. Blanch artichokes in large saucepan of boiling salted water 10 seconds; transfer to ice water to cool completely. Remove artichokes from water and shake off excess moisture. Gently pry open leaves and press as flat as possible. Invert artichokes onto paper-towel-lined work surface and press to hold leaves open. Drain 30 minutes. (Can be prepared 4 hours ahead. Cover with plastic and let stand at room temperature.)
  3. Line large baking sheet with paper towels. Add enough olive oil to heavy large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of saucepan with tip submerged in oil. Heat oil over medium-high heat until thermometer registers 350°F. Working with 1 artichoke at a time, firmly grasp stem end of artichoke with long tongs. Submerge artichoke in oil to bottom of saucepan, pressing to keep leaves spread open, and fry until leaves hold shape, about 15 seconds. Release artichoke (it will turn stem side down). Repeat with 3 more artichokes and continue frying until artichoke hearts are just tender when pierced with knife, about 4 minutes longer. Using tongs, remove artichokes from oil; transfer, stem side up, to paper towels, pressing slightly to hold leaves open. Turn artichokes over to drain on paper towels. Repeat with remaining artichokes. Sprinkle with salt.
  4. Slice remaining lemons into wedges. Serve artichokes with lemon wedges.
  5. Market Tip Shop for baby artichokes as the Italians do: Choose each one individually, selecting those that are heavy for their size. The leaves should have no brown edges and should wrap tightly around the heart.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 193.1 Kcal (808 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 361.83mg 15%
Potassium 1480.83mg 32%
Total Carbs 46.16g 15%
Sugars 5.15g 21%
Dietary Fiber 20.51g 82%
Protein 11.96g 24%
Vitamin C 69.1mg 115%
Iron 4.3mg 24%
Calcium 180.3mg 18%
Amount Per 100 g
Calories 45.17 Kcal (189 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 84.64mg 15%
Potassium 346.39mg 32%
Total Carbs 10.8g 15%
Sugars 1.2g 21%
Dietary Fiber 4.8g 82%
Protein 2.8g 24%
Vitamin C 16.2mg 115%
Iron 1mg 24%
Calcium 42.2mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.1
    Points
  • 4
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

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