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Ingredients
- 12 sm globe artichokes with their stalks sea salt and freshly grnd black pepper sunflower oil for deep frying
- 3 x lemons
Directions
- Using a small sharp knife remove the tougher outer leaves of the artichokes and if necessary trim the spikes from the top.
- Cut the stalks leaving about 5cm and peel.
- Using your fingers gently prise open each artichoke turn it upside down and while pressing down with one hand pull out the leaves with the other.
- The aim is to open up and flatten the artichoke.
- Season the opened surface with salt and pepper.
- Heat the oil to 180C/350FPlunge two or possibly three artichokes into the warm oil at a time and fry just till the leaves curl up and become crisp about 34 min.
- Drain well on kitchen paper.
- Serve with lemon halves.
- This traditional lewish dish from Rome is stunning in its simplicity and boldness.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 6 servings | |
| Calories 55 | |
| Calories from Fat 3 | 5% |
| Total Fat 0.37g | 0% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 58mg | 2% |
| Potassium 296mg | 8% |
| Total Carbs 12.9g | 3% |
| Dietary Fiber 8.7g | 29% |
| Sugars 1.33g | 1% |
| Protein 2.94g | 5% |
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