Roman Fried Artichokes

Name: Roman Fried Artichokes
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: Blended cooking oil (a blend of canola oil and olive oil), for deep-frying; 1 lemon, halved, plus wedges for serving; 4 medium artichokes with stems; Kosher salt

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Level: Intermediate

Total: 40 min
Active: 40 min

Yield: 4 servings

The key to this iconic dish is selecting the right artichokes. In Rome’s Jewish Ghetto, where this recipe is a spring and early summer staple, cooks traditionally use a variety called mammole—round, tender and nearly thornless. Since these aren’t widely available outside of Italy, opt for medium-sized globe artichokes; they have less choke than large ones but still offer plenty of meaty leaves. The cooking process involves two fries: the first at a lower temperature to cook the artichokes through, and the second at higher heat to crisp the petals. You can complete the first fry an hour or two ahead of time, then finish with a quick dip in hot oil just before serving. While traditional recipes often use olive oil for frying, we chose a blend of canola and olive oil for a higher smoke point and better cost efficiency—without sacrificing flavor.

Level: Intermediate

Total: 40 min
Active: 40 min

Yield: 4 servings

Ingredients

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Blended cooking oil (a blend of canola oil and olive oil), for deep-frying

1 lemon, halved, plus wedges for serving

4 medium artichokes with stems

Kosher salt

Directions

Special equipment:

a deep-fry thermometer

Add 3 to 4 inches of oil to a medium Dutch oven and heat to 300 degrees F.
Fill a large bowl with cold water. Squeeze the lemon juice into the water and add the squeezed lemon halves. To clean an artichoke, trim off the bottom of the stem and peel off the rough exterior with a paring knife. Snap off the tough, dark outer green leaves, starting at the base. Use a paring knife to trim the base so no dark green remains. Use a serrated knife to cut off the upper third of the artichoke. You should now have a neatly trimmed pale yellow artichoke with a long stem. Submerge in the lemon water and proceed with the remaining artichokes.
Working 2 at a time, pat the artichokes very dry and add to the oil. Fry, turning occasionally, until the artichokes are light golden and just cooked through (a paring knife will slide in with just a bit of resistance), 5 to 10 minutes depending on size. Drain stem-side up on a paper towel-lined baking sheet and let cool until you can handle them. Repeat with the remaining 2 artichokes.
Increase the oil temperature to 360 degrees F. Use a fork to carefully flick open the leaves of each artichoke, revealing the choke. Carefully trim out the choke with a paring knife. Working with 2 at a time, add the artichokes to the oil and fry until the leaves are crisp and deep golden brown, 1 to 2 minutes. Drain on the paper towels and repeat with the remaining 2 artichokes. Season with salt all over and serve warm with lemon wedges.