Carciofi alla Giudia: Sephardic Style Artichokes

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Picture of Carciofi alla Giudia: Sephardic Style Artichokes Recipe Photo: Carciofi alla Giudia: Sephardic Style Artichokes Recipe
Rated 3 stars out of 5
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Total Time:
2 hr 50 min
Prep
2 hr 10 min
Cook
40 min
Yield:
6 servings
Level:
--
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Ingredients

Directions

Trim the outer leaves of each artichoke and the stem to 2 inches long. Using a peeler, peel the stems of each artichoke. In a bowl, combine the artichokes and juice from the lemons. Cover with ice water and allow to sit for 2 hours. Drain well. Using your hands, flatten each artichoke to the shape of a flower.

In a large earthenware pan, over medium heat, add the olive oil. Add the artichokes, side by side and stem up. Cook the artichokes until tender, turning the artichokes several times for overall browning. Using a wooden spoon, press each artichoke firmly to the bottom of the pan so that the leaves flatten out. Continue to cook for 10 minutes.

Carefully sprinkle a little water over the artichokes, this will crisp the artichokes. Continue to cook for 2 minutes.

Place the artichokes on a large platter and serve. Garnish with grated Pecorino Romano.

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Newest Ratings and Reviews

Read all 3 reviews

  • on April 22, 2010

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    This worked very well. I did add a few extra seasonings, including a bit of chili flakes. I also used less oil, and they still turned out crispy and tender both. I will make them again, and probably do another tweak or two. Still, they needed no 'dips' at all. It was 'all there'.

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  • on January 25, 2007

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    Well, I do have to admit, I couldn't find any "baby" artichokes, so I had to use regular sized ones. Doing so left them unevenly cooked. The recipe was also very bland and oily.

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  • on April 10, 2006

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    These were perfectly done and a wonderful expression of Spring and Passover.
    I had long ago forgotten this recipe from my grand mum. Greatful to have it again.
    12 for dinner enjoyed it immensly.

    people found this review Helpful.
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