RomanItalian
Jewish-Style Fried Artichokes
by Chef Max Mariola · 1.1M subscribers on YouTube
A Roman-Jewish classic made with small, tender artichokes (carciofella) fried twice: first at low temperature to cook through, then at high heat to become crispy and open like a flower. Seasoned simply with salt.
- Difficulty
- easy
Ingredients
3 items- Carciofi piccoli (cimaroli o carciofella)Small tender artichokes; about 500 g recommended
- Olio Extravergine di Oliva (o olio di semi per friggere)Traditionally extra virgin olive oil; seed oil can be substituted for economy. Quantity as needed for deep frying.
- Fine SaltTo taste
Method
- Remove the outer tough leaves of the artichokes, trim the stem and any woody parts. Leave a few centimeters of stem.
- Heat a generous amount of oil (traditionally extra virgin olive oil, but seed oil can be used for economy) in a deep pot to 120°C (250°F). Use a thermometer to maintain this temperature.
- Place the artichokes in the oil, ensuring they are fully submerged. Cook gently for about 10–15 minutes until a knife pierces the heart easily. The artichokes should be tender but not falling apart.
- Using a slotted spoon, remove the artichokes and let them drain briefly on paper towels.
- Increase the oil temperature to the highest setting (approximately 180–190°C / 350–375°F).
- One by one, hold each artichoke by the stem and gently press the leaves to open them like a flower. Submerge in the hot oil and fry for about 1–2 minutes until deep golden and crispy.
- Remove and drain on paper towels. Season immediately with fine salt.
- Serve hot as an appetizer or side dish.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
