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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Carciofi alla Guidia (adaptation) This recipe yields beautiful tulip-shaped artichokes, in honor of the original recipe’s chrysanthemum shape. Note the method of cooking and frying to yield the results Source: Leah Koenig's adapation of a Joyce Goldstein artichoke recipe Ingredients:
4 medium sized artichokes (look for vegetables with soft, long, flexible stems) |
1 lemon |
plenty of olive oil |
sea salt to taste |
Directions:
1. Fill a large bowl with water and the juice of one lemon.
2. Working one artichoke at a time, trim the stem to 1 1/2 – 2 inches.
3. Using a vegetable peeler, remove the outer dark green layer of the stem, revealing the softer, lighter green center.
4. Cut off the artichoke’s thorny top (horizontally) using a serrated knife and then carefully slice the artichoke in half, (vertically).
5. Remove the artichoke’s tough outer leaves until only the soft inner leaves remain.
6. Using a small spoon, remove the hairy “choke” at the center of each artichoke half. (It may seem like you are wasting a lot of the plant -which is kind of true.)
7. Fry step 1: Select a pot that is large enough to comfortably hold all of the artichoke halves.
8. Place them in the pot, fill with oil until chokes are half covered.
9. Then add water to cover.
10. Bring pot to a simmer and cook, uncovered, about 15 minutes until they are cooked but not too soft.
11. Remove with tongs, drain and place on a platter.
12. Fry step 2: Heat about one inch of oil in a cast iron pan (or other heavy pan).
13. Using a pair of tongs, and lots of care, place the choke halves side down in the oil.
14. Be really careful-hot oil splatters and hurts.
15. Fry for about 12 minutes, flipping the chokes halfway through, until brown and crispy on both sides.
16. Turn off the heat and remove the fried chokes with tongs.
17. Place onto paper towels to drain.
18. Sprinkle with salt and serve warm.
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