Roman Artichokes, Jewish Style: The Best Roman Artichokes, Jewish Style Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Roman Artichokes, Jewish Style

Serves: 6

Deep-fried artichokes are a specialty in the restaurants of Rome's old Jewish sector. Looking like bronzed flowers, they are served with great flourish as an antipasto on folded linen napkins, though Americans may find them better suited as a side dish. The artichokes must be trimmed, which takes some practice, but once you master the technique, it's bound to become one of your favorite ways to eat artichokes. (This is one occasion when you should splurge on olive oil for frying.)

   4 medium fresh artichokes (7 ounces each), preferably with stems attached
   2 lemons, halved
   Olive oil for deep-frying
   Salt to taste
   Lemon wedges for serving

Get 150 more recipes like this for ONLY $1

Roman Artichokes, Jewish Style is from the Cook'n Fried & True collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

1. Working with 1 artichoke at a time, snap back the dark green tough outer leaves until you reach the inner cone of light green tender leaves. Cut off the top inch of the cone. As you work, rub the cut surfaces often with the lemon halves to prevent discoloring. Using a small sharp knife, pare the dark green skin from the bottom of the artichoke (and the stem, if attached). Place the artichoke upside down on a work surface and push down on it firmly so the leaves spread out-the artichoke will resemble a water lily. Using the tip of the knife, dig out the cluster of purple leaves in the center and scrape out the choke.

2. Place a large wire cake rack over a jelly roll pan. Pour 3 inches of oil into a Dutch oven. Over high heat, heat to 350°F. Deep-fry the artichokes until golden brown and tender, about 7 minutes. Using a wire-mesh skimmer, transfer the artichokes to the wire racks to drain briefly. Sprinkle with salt, then serve immediately, with the lemon wedges.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us