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Roman Jewish Fried Artichokes

I heart these Roman Jewish Fried Artichokes! Get it? Like artichoke hearts? Okkkay. Anyway, don't be intimidated by cooking up artichokes, it's easier than you think.
5 from 1 vote
Course Appetizer
Cuisine Jewish
Servings 4 servings

Ingredients
  

  • 12 baby artichokes
  • 3 lemons
  • Oil for frying (olive oil is traditional, but feel free to use a high spoke point oil like canola, vegetable or grapeseed too. Or a combo!)
  • Salt
  • Mayonnaisse or aioli for dipping

Instructions
 

  • Set aside a large bowl of water and squeeze the juice from two lemons in the bowl. Throw the lemons in too while you are at it. This will prevent our artichokes from browning as we prep them.
  • Taking one at a time, pick off the darker spiky outer leaves until you are left with the pale green bulb. Then, slice the leaves in half where the bulb starts to turn in, leaving a spiral flower shape! Trim the fibrous pieces off of the stem too. put the artichoke in the water and continue with the other pieces.
  • Now, time to fry. Heat up about 2 inches of oil to 275 degrees F. It doesn't have to be enough oil to cover the pieces as we will flip them while frying. Set aside a cooling rack over a towel. Fry the artichokes for about 10 minutes, flipping periodically, until a knife entered near the stem enters easily.
  • Remove the artichokes and heat the oil up to 350 degrees F. When cool enough to handle, spread the leaves out to make them flower shaped. Pretty! If you are using larger artichokes, remove the choke at this point.
  • Fry the artichokes for 3-4 more minutes until golden in color. Serve immediately with a sprinkle of salt, a squeeze of lemon and a dip in mayo!
Keyword Artichokes, Fried, Italian, Jewish, Roman
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