Roman-Jewish Style Fried Artichokes (Carciofi Alla Giudia)

Crunchy Roman fried artichokes sprinkled with salt and pepper.

Roman-Jewish Style Fried Artichokes (Carciofi Alla Giudia)

These Roman-Jewish style fried artichokes (carciofi alla giudia) have an addictive crunchiness, with tender and soft meat in the center that's absolutely wonderful with a drizzle of lemon juice. An easy side dish for any occasion!

Prep Time10

Cook Time16

Soaking Time10

Total Time36

Course: Appetizer, Snack

Cuisine: Italian, Jewish

Keyword: Carciofi Alla Giudia Recipe, deep fried artichokes, paleo artichoke recipes, whole30 artichoke recipes

Servings: appetizer servings

Calories: 162kcal

Ingredients

1 lemon
2 purple artichokes or globe artichokes
Olive oil or your favorite oil, for frying
Salt and pepper to taste
Lemon wedges for serving

Instructions

Fill a large bowl with water and squeeze in a juice of whole lemon. Add the rinds in the water as well.
Prepare the artichokes: Remove the tough outer leaves, about 5-6 layers, until you reach the leaves that are more soft and tender. Use a sharp knife to cut 1 inch off the top, as well as the bottom inch of the stem. Peel the tough outer layer of the stem with a paring knife or a veggie peeler. Slice the artichoke in half lengthwise. Use a small spoon (I used a grapefruit spoon) to scoop out the fuzzy center choke. Immediately place the artichoke halves in the lemon water, submerging on all sides to keep from browning.
After at least 10 minutes, remove the artichokes from the lemon water and pat dry in a kitchen towel.
Heat 1 inch of olive oil in a pan to 300 degrees F.
Add the artichoke halves to the pan cut side down so a little , and fry for 10-12 minutes. Flip the artichokes and fry for another 3-4 minutes until the leaves are crispy and a fork can easily be pierced through the thickest part of the stem.
Remove from the pan and sprinkle with salt and pepper. Serve with lemon wedges.

Video

Notes

Serving Tips

To enjoy, start pulling off the outer leaves first and work your way in. The leaves can actually be enjoyed whole, and they'll taste like crunchy chips with soft meat at the bottom. Once the leaves are finished, the tender hearts are left for you to savor, cherish, and enjoy!

Storage Tips

Store leftovers in an airtight container for up to 2-3 days. Reheat by placing them on a lined baking sheet and cooking in a preheated oven at 350F for 10-15 minutes.

Nutrition