Artichoke alla giudìa
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a starter
Ingredients
- 1 lemon, plus extra wedges to serve
- 4 small (Tema, spiky or baby purple) or 2 large artichokes
- olive oil, for deep frying
Method
- STEP 1
Fill a large bowl halfway with cold water. Slice the lemon in half and squeeze the juice into the water, putting the halves in, too.
- STEP 2
Peel off the outer leaves of one of the artichokes until you get to the softer leaves in the centre. Use a peeler or paring knife to remove the tough outer skin of the heart and stem.
- STEP 3
Rub the artichoke with one of the lemon halves as you work, to prevent discolouring. Use a spoon to scoop out the hairy choke in the centre and put the artichoke back into the acidulated water while you prepare the rest.
- STEP 4
Fill a pan no more than a third full with oil and heat to 140C or until a cube of bread browns in 1 minute. Remove the artichokes from the water and gently pat dry as much as possible with kitchen paper. If too wet, the oil will spit.
- STEP 5
Deep-fry for 5-8 minutes or until evenly golden all over. Pierce the thickest part of the base of an artichoke with a knife – it should slide through easily when ready. Leave to drain and cool on a plate lined with kitchen paper.
- STEP 6
Turn up the heat until the oil reaches 180C or until a cube of bread browns in 30 seconds. When you want to serve, push out the leaves of the choke so it resembles an open flower and fry again for 1 minute until crispy. Drain on kitchen paper again, season with flaky salt and serve with the lemon wedges for squeezing over.
