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Artichokes Italian-Jewish Style
Ave. Rating is 4 (2 ratings) Add Your Comments and Ratings

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Italian Jewish preparation originating in the early 20th century Roman ghettos has become a popular item in many modern cookbooks. This version has been simplified slightly, but still requires some time and effort to prepare. Well worth it!

Serves: 6

Prep Time:
Cook Time:
Total Time:

Sephardic Parve Side Dish

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Ingredients

12 medium artichokes, fresh
2 lemons
salt pepper, freshly ground
3 cups olive oil

Directions

  1. Pull off the smaller leaves and trim the stems off each artichoke. Using a sharp knife or scissors, trim the tough points off of each leaf. Artichokes may be kept in a bowl of cold water with juice of two lemons plus rinds (quartered). Store temporarily (no more than 3 hours), keeping artichokes submerged in lemon water to prevent discoloration.
  2. Gently open up each artichoke by gently hitting two artichokes together until the leaves of one open slightly. Continue with remaining artichokes. The original artichoke must be opened by gently hitting against a cutting board. Make sure all artichokes are drained well.
  3. In a small bowl, combine salt and pepper and gently sprinkle each artichoke with mix, ensuring to sprinkle in between the leaves.
  4. Heat the oil on a deep sauce pan and place as many artichokes as will fit in one layer over medium heat for 25 minutes. The bottoms and sides should be well browned. Sprinkle cold water over artichokes (several times) as they cook - the steam will ensure that artichokes are cooked on the inside as well.
  5. Transfer cooked artichokes to a plate and place bottom side down to keep in moisture.
  6. Take each artichoke from the bottom (hold with a fork) and press into the still hot oil. Press firmly to the bottom so that the leaves open up and crisp nicely.
  7. Serve and enjoy.

Reader Comments


ElieC says...
Rating is 4

Made this recipe but cut the number of artichokes down to 4. They came out nicely - very crispy. Next time I will try and experiment with some additional spices. Salt and pepper is fine but it might benefit from some additional flavors.
Oct 28, 2009 (report abuse)


Gert says...
Rating is 4

Wow what a beautiful creation! I love how yo;3#&9uve made your tag and the stamp is just gorgeous I can see why you love it too :)Happy 4th of July weekend and have fun hopping!
May 16, 2016 (report abuse)


 

 

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