CARCIOFI ALLA GIUDIA
(Jewish style fried artichokes)
(Jewish style fried artichokes)
Ingredients (4 portions):
4 big "romanesco" artichokes;
1 litre extra virgin olive oil , some salt.
Preparations (about 1 hour):
First cut the artichokes about 15cm long (including the stem) and remove only the external leaves of each artichoke (it is usually enough to remove the first two layers only). slice the pointy extremities of the artichokes while holding them tight with your free hand , slighty open the artichokes starting from the centre and remove the hair from the core using the knife and/or a small spoon.
Peel the artichoke's stem, removing the external fibres only - in this case there's no need to wash the artichokes (treat them like precious mushrooms...).
Pour the extra virgin olive oil in a 20cm steel pot (the pot has to be about 15cm tall) and put the pot on high heat.
Allow the oil to reach the right temperature (about 200°C) and plunge the artichokes in the hot oil (take always care).
Let the artichokes fry for about 15-20 minutes - if the fork easily enters into the stem (use it as an indicator) the artichokes are done.
Remove the artichokes from the oil, let them drain and cool down a little - keep however the oil warm.
Once the artichokes are cool enough, open them with caution (they should be relatively soft) and try to shape them like a large and flat flower.
Allow the oil to reach the frying temperature and plunge again the artichokes (one by one) in the hot oil trying to keep the leaves submerged.
After a few minutes, the artichoke will look like an open flower, the colour of the leaves will uniformly turn to light brown and the whole artichoke will look (and taste) very, very, very crispy.
Drain on paper, serve extremely hot and enjoy.....
4 big "romanesco" artichokes;
1 litre extra virgin olive oil , some salt.
Preparations (about 1 hour):
First cut the artichokes about 15cm long (including the stem) and remove only the external leaves of each artichoke (it is usually enough to remove the first two layers only). slice the pointy extremities of the artichokes while holding them tight with your free hand , slighty open the artichokes starting from the centre and remove the hair from the core using the knife and/or a small spoon.
Peel the artichoke's stem, removing the external fibres only - in this case there's no need to wash the artichokes (treat them like precious mushrooms...).
Pour the extra virgin olive oil in a 20cm steel pot (the pot has to be about 15cm tall) and put the pot on high heat.
Allow the oil to reach the right temperature (about 200°C) and plunge the artichokes in the hot oil (take always care).
Let the artichokes fry for about 15-20 minutes - if the fork easily enters into the stem (use it as an indicator) the artichokes are done.
Remove the artichokes from the oil, let them drain and cool down a little - keep however the oil warm.
Once the artichokes are cool enough, open them with caution (they should be relatively soft) and try to shape them like a large and flat flower.
Allow the oil to reach the frying temperature and plunge again the artichokes (one by one) in the hot oil trying to keep the leaves submerged.
After a few minutes, the artichoke will look like an open flower, the colour of the leaves will uniformly turn to light brown and the whole artichoke will look (and taste) very, very, very crispy.
Drain on paper, serve extremely hot and enjoy.....
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