This recipe come from Lisa Rubin, she lives in Rome and taught me how to cook this amazing Jewish Roman delicacy. If you are not up to using the whole artichoke you can take a bag of frozen artichokes and put saute them in a pan of about 1 tablespoon hot oil. When they turn brown, sprinkle some bread crumbs and salt and pepper. They are not the same, but still very good and they sit well so you can serve them on Shabbat lunch.
- 6 ServingsServings
- 6 artichokes
- 1 lemon
- oil for frying
- salt and pepper
The globe artichokes we find here in the US are not as tender and require a bit a more cleaning, but are still worth the effort.
Fill a large bowl with water and the juice of one lemon. Trim the artichokes with a pairing knife, remove the outer dark green leaves. Cut off the artichokes's thorny top and then using a spoon scoop out the fur. Put right into the lemon water to keep from browning.
Fill a large pot with water and bring to a boil for about 10 to 15 minutes. Remove with tongs and place on a platter. Heat oil in a deep pan. Add artichokes and let them fry turning every few minutes.
Then remove with tongs use a fork to open them up and put them back in flower down like they are standing.
Remove from pan and serve.