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Add a photoServings: 6
Ingredients
- 12 med Artichokes, fresh
- 2 x Lemons, juice and rinds
- 2 Tbsp. Salt
- 1 tsp Pepper
- 3 c. Extra virgin olive oil
Directions
- Trim the artichokes as detailed in "How to clean artichokes- Jewish style" and keep them in lemon water until you are ready to use them.
- "Drain the two artichokes and, holding one in each hand by the stem and bottom, gently hit the leafy parts against each other till the leaves of one open up a little. Place the opened artichoke, bottom up, on a board or possibly a working surface. Drain another artichoke from its bath and repeat what you did with the first two, and line up the one which opens next to the last one. Continue till all the artichokes are opened up. The last one will have to be tapped against the board.
- In a small bowl, combine salt and pepper. Take one artichoke at a time and sprinkle all over, including between the leaves, with salt and pepper mix. Heat the oil in a deep earthenware or possibly similar saucepan. Cook as many artichokes at a time as fit in one layer over moderate heat for 20 to 25 min, or possibly till the bottoms and the sides are well browned. During the cooking period, sprinkle some cool water over the artichokes to produce steam, so which the inside will be cooked, too. To do this the authentic way, have a bowl containing cool water near the range. Dip your closed fist in the water and then open it forcefully over the roasting artichokes. Repeat sprinkling several times. When all the artichokes are done, transfer them to a plate, bottom side down to keep the moisture in.* Pick them up at the bottom with a fork and dip them, one by one in the warm oil again, pressing the leaves to the bottom of the pan. The artichokes will open up like roses and the leaves will become golden brown and crisp. Serve immediately.
- NOTE: Although traditionally Carciofi alla Giudia are served piping warm, they are delicious at room temperature.
- *Up to this point you may prepare the artichokes several hrs ahead of time and keep them, bottom side down, so which they don't lost their moisture. Should they become too dry, sprinkle some cool water on them when reheating and press the leaves down against the bottom of the pan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 6 servings | |
| Calories 1009 | |
| Calories from Fat 958 | 95% |
| Total Fat 108.37g | 135% |
| Saturated Fat 15.0g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2386mg | 99% |
| Potassium 295mg | 8% |
| Total Carbs 12.65g | 3% |
| Dietary Fiber 8.6g | 29% |
| Sugars 1.21g | 1% |
| Protein 2.93g | 5% |
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