Carciofi Alla Giudia Recipe

Trim and clean

Fill a large bowl with 3 cups cold water and 1 cup fresh lemon juice and 1 tablespoon coarse salt; set aside. Working with one artichoke at a time, remove tough outer leaves until you reach paler, more tender inner leaves. Trim the stem flush with the base (or leave 1/2 inch trimmed stem if you prefer a handle). Using a sharp paring knife, trim about 1/2 inch off the top of the artichoke to remove the sharp tips. Immediately plunge the trimmed artichoke into the lemon bath to prevent browning.

Open the petals

Holding the artichoke with the stem end down, press lightly on the top to loosen the leaves and gently bend the head open to expose the inner leaves; this helps the leaves splay open when fried. Keep artichokes in the lemon bath while you trim the rest.

Remove choke (if necessary)

For larger artichokes with a hairy choke, use a small spoon to scoop out the fuzzy choke center and any purple-tipped inner leaves that will be unpleasant to eat. After removing the choke, return the artichokes to the lemon bath.

Drain the artichokes from the lemon bath and pat them thoroughly dry inside and out with clean kitchen towels or paper towels. Make sure they are as dry as possible — excess moisture will cause dangerous oil splatter and reduce crispness.

In a shallow bowl, combine 1/2 cup all-purpose flour and 2 tablespoons fine semolina (if using). Lightly dredge the outside and between the leaves of each dried artichoke with the flour mixture, shaking off any excess. The dusting should be thin — just enough to help the leaves crisp and separate during frying.

Season the lightly floured artichokes inside and out with about 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, distributing evenly between artichokes.

Choose a wide, deep skillet or a deep-fryer and add about 1.5 liters of vegetable or peanut oil so the artichokes can sit comfortably and be submerged about three-quarters or fully depending on pot size. Heat the oil over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test with a small piece of bread or a single leaf — it should sizzle steadily and brown in about 30–45 seconds.

Working in batches (do not overcrowd), carefully lower each dusted artichoke into the hot oil stem end first. The artichoke will sink then the leaves will begin to separate and crisp. Fry for 8–12 minutes, turning occasionally with tongs so the entire head fries evenly, until the leaves are golden brown and deeply crisp. Larger artichokes may take toward the longer time.

If the leaves are not fully opened and crisp after the first frying, remove the artichokes to a wire rack and allow the oil to recover to 350°F. Then return them for a brief second fry of 1–2 minutes to finish crisping (optional double-fry for extra crispness).

Using tongs, lift the fried artichokes from the oil and drain on a wire rack set over a sheet pan or on paper towels. Immediately sprinkle with additional salt to taste while still hot so the salt adheres.

Serve each artichoke hot or warm, stem side up so the leaves are splayed like a flower. Offer lemon wedges for squeezing into the center and optional chopped parsley for a fresh garnish.

To eat, pull off outer leaves, dip the base in lemon if desired, and scrape the tender flesh with your teeth. If you removed the choke before frying, the entire center is edible; if not, remove any remaining inedible fibers before eating.