Jewish-style artichokes represent the quintessential Roman side dish. They are not difficult to prepare, and the secret to a perfect result is the special way in which the “mammole” artichokes, the variety needed for this recipe, are cleaned.
For more artichoke recipes, here are other links 😉⬇️
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Frying
- Cuisine: Italian
JEWISH-STYLE ARTICHOKES
- 4 mammole artichokes
- 1 quart peanut oil
- to taste salt
- to taste pepper
- to taste white wine
- 1 lemon
Steps
First, prepare a bowl with water and lemon, where we will place the artichokes as we prepare them to prevent them from oxidizing and turning black.
Rub lemon on your fingers or wear gloves, always to prevent them from turning black 😅.
Start cleaning the artichokes by removing the darker, tougher outer leaves until you reach the lighter ones, then trim the tip to remove the tougher, darker leaves.
Detach the stem and clean it by removing the greener part until you reach the lighter part.
Once all the artichokes are cleaned, open the petals and gently but firmly tap them against the work surface to open them further.
Heat the oil in a pot with high sides, dry the artichokes, draining any water they contain.
Cook in the hot oil, turning them often until the base can be easily pierced with a fork. Place them upside down on paper towels to drain any excess oil.
Carefully, to avoid burns, further open the leaves, salt and pepper them, spray with white wine and fry them upside down in hot oil for a few minutes, holding them by the stem.
Once cooked, place them upside down on paper towels.
Finally, season with salt.
The result should be what you see, beautifully filled with crispy chips!
Here are the Jewish-Style Artichokes ready
