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Artichokes, Jewish Style |
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Serves: 4 (Carciofi alla Giudia)Category: Artichokes Jewish people first arrived in Rome in the first century B.C. They settled near the Tiber River and in 1556 were confined to a walled ghetto by Pope Paul IV. Many were poor, and they made do with whatever simple, inexpensive foods were available, such as salt cod, zucchini, and artichokes. By the time the ghetto walls came down in the mid-1800s, the Jews of Rome had developed their own style of cooking, which later became fashionable with other Romans. Today, Jewish dishes such as fried stuffed zucchini blossoms, Semolina Gnocchi (see Pasta), and these artichokes are considered Roman classics. The Jewish Quarter of Rome still exists, and there are several good restaurants where you can sample this style of cooking. At Piperno and Da Giggetto, two favorite trattorias, these fried artichokes are served hot with plenty of salt. The leaves are as crisp as potato chips. The artichokes spatter as they cook, so stand back from the stove and protect your hands. 4 medium fresh artichokes, prepared as for stuffing To prepare artichokes, see INFORMATION AND SPECIAL TECHNIQUES: _* Artichokes Olive oil Salt Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
1 Pat the artichokes dry. Place an artichoke with the bottom up on a flat surface. With the heel of your hand, press down on the artichoke to flatten it and spread the leaves open. Repeat with the remaining artichokes. Turn them so the leaf tips face up. 2 In a large deep skillet or wide heavy saucepan, heat about 2 inches of the olive oil over medium heat until an artichoke leaf slipped into the oil sizzles and browns quickly. Protect your hand with an oven mitt, as the oil can spit and spatter if the artichokes are moist. Add the artichokes with leaf tips down. Cook, pressing the artichokes down into the oil with a slotted spoon until browned on one side, about 10 minutes. With tongs, carefully turn the artichokes and cook until browned, about 10 minutes more. 3 Drain on paper towels. Sprinkle with salt and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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