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Carciofi alla giudia

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Ingredients

  • 1 lemon, halved
  • 4 medium or 8 baby artichokes
  • Extra-virgin olive oil for deep-frying
  • Kosher salt
  • Freshly ground black pepper
  • Lemon wedges for serving (optional)

Instructions

  • Fill a 1-quart bowl with water and squeeze the juice of the lemon into it.
  • Remove the tough outer leaves of one artichoke to expose the more tender leaves within and then, using kitchen shears or a paring knife, cut off the top half of each leaf. Trim the base and peel the stem, then scoop out the hairy choke in the center of the artichoke with a sharp spoon (if possible) and discard. Once all the cutting and trimming is done, the artichoke should look like a rosebud. Place the artichoke in the lemon water. Repeat with the remaining artichokes.
  • When all the artichokes are trimmed, drain and pat dry. One at a time, put the artichokes on a clean work surface and press down on them gently to force the leaves to open; alternatively, use your fingers to spread out the leaves.
  • In a medium saucepan, heat the olive oil over medium heat until it reaches 300°F on a deep-fry thermometer. You can check the oil temperature by dipping the handle of a wooden spoon in it — when the oil is ready, it will gently sizzle and bubble up around it. Drop a couple of artichokes at a time into the hot oil and press them down with a fork or with tongs. Cook for 5 to 10 minutes, depending on the size.
  • Transfer the half-cooked artichokes to a plate lined with paper towels to drain and repeat with the remaining artichokes. Using a fork or your fingers, try to separate the leaves of the artichokes so they open up like a flower.
  • Raise the heat and bring the oil to 350°F to fully fry and crisp up the artichokes.
  • Fry the artichokes one at a time: add the artichoke stem side up to the hot oil and cook for 3 to 4 minutes, then flip it with kitchen tongs and fry until the leaves brown, pressing the artichoke gently down into the oil so that it opens up like a flower. Transfer to a plate lined with paper towels to drain.
  • Once the artichokes have cooled slightly, sprinkle them with salt and pepper. Serve immediately, with a few slices of lemon on the side, if desired.