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 |