Jewish Recipes
Jewish-Style Fried Artichokes Recipe
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Jewish-Style Fried Artichokes

Juice of 1 lemon
6 to 8 small artichokes
salt to taste
ground black pepper to taste
Olive or vegetable oil for deep frying

Add the lemon juice to a bowl of cold water. Cut off  about 1 inch from the top of each artichoke. Remove the loose, tough outer leaves around the bottom. Scoop out the choke, leaving the leaves and heart intact. Trim the dark green exterior from the bottom and stem, leaving the stem intact. Place the artichoke in the lemon water to preventdiscoloration.

Holding each artichoke by the stem, place top side down  on a flat surface, and press to loosen the leaves without  breaking. Sprinkle with salt and pepper.

Heat at least 1-1/2 inches of oil in a saucepan over  medium heat. In batches, add the artichokes and fry, turning occasionally, until browned on all sides, about 20 minutes. During frying, occasionally sprinkle the tops of the
artichokes with cold water, producing steam that helps to  cook the interior.

Drain the artichokes on paper towels. Place top side down on a plate and let stand at least 1 hour.

Reheat the oil. Holding each artichoke by the stem, dip into the oil, pressing the leaves against the bottom of the pan. Serve warm or at room temperature.

From "The World of Jewish Cooking," by Gil Marks

Serving Size: 6-8

 

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