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Roman Artichokes, Jewish Style |
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Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Roman Artichokes, Jewish Style recipe on the web!!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.) _ medium fresh artichokes (7 ounces each), preferably with stems attached _ lemons, halved Olive oil for deep-frying Salt to taste Lemon wedges for serving 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. Okra Fritters With Chickpea Batter Vegetable Tempura With Ginger Dipping Sauce Castroville Artichoke Sandwich Central Avenue Rice Balls With Mozzarella Roman Artichokes, Jewish Style Broccoflower Fritti Chinese Green Beans With Chili Sauce Vidalia Onion Rings With Ale Batter Potato-Pesto Puffs Panisses (Chickpea Fries) Classic Belgian French Fries Potato Pancakes (Latkes) Zucchini And Ricotta Fritters Zucchini Blossoms In Chardonnay Batter Meaty Tomato Sauce |
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