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Gallery Roman-Jewish Style Fried Artichokes Recipe Summary Servings: 4

Ingredients Ingredient Checklist 8 baby artichokes (about 1 pound) 2 lemons, halved 1/2 cup extra-virgin olive oil 4 garlic cloves, whole Coarse salt and freshly ground pepper Parmesan, for shaving

Gallery Roman-Jewish Style Fried Artichokes

Recipe Summary Servings: 4

Roman-Jewish Style Fried Artichokes

Roman-Jewish Style Fried Artichokes

Roman-Jewish Style Fried Artichokes

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 8 baby artichokes (about 1 pound) 2 lemons, halved 1/2 cup extra-virgin olive oil 4 garlic cloves, whole Coarse salt and freshly ground pepper Parmesan, for shaving

Directions

Pare artichoke bases flat, and remove tough outer leaves, leaving pale-green edible ones. Trim tops off. Rub cut surfaces with lemon half. Work quickly; do not soak in water.

Heat 3 tablespoons oil and garlic in saute pan over medium-high heat. Brown artichokes cooking on all sides 2 to 3 minutes. If garlic gets too brown, discard. Stand artichokes on bottoms; cook 1 to 2 minutes, or until tender.

Leave pan with oil on stove; transfer artichokes to paper towel to drain upside down until slightly cool. Spread leaves like a flower (scrape out fuzzy choke with melon baller).

Season artichokes with salt and pepper; add 3 tablespoons oil to pan; when hot, add enough artichokes to fit comfortably without overlapping, bases facing up. Cook over medium-high heat, pressing leaves down, until brown and crisp, 3 to 5 minutes. Keep warm while cooking second batch. Blot well.

Salt lightly, and serve hot with shaved Parmesan and lemon wedges.

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All Reviews for Roman-Jewish Style Fried Artichokes

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All Reviews for Roman-Jewish Style Fried Artichokes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest