Carciofi Alla Giudia Recipe

Prepare bowl of lemon water

In a large bowl combine the fresh lemon juice and 1 liter (approx) of cold water. This will be used to prevent the artichokes from browning; have it ready and nearby.

Trim artichokes

Working one at a time, snap off any small tough outer stems. Trim the top 1/3 of each artichoke with a sharp knife to remove the thorny tips and any ragged leaves. Using kitchen shears, trim the pointy tips from remaining outer leaves. Cut off the stem flush with the base so the artichoke can sit flat.

Remove choke and halve

Hold the trimmed artichoke upright and pull out the inner, tender choke and small inner leaves with a spoon (for very small artichokes the choke may be minimal). Halve each artichoke through the stem (or quarter very large ones) and immediately place cut side down into the lemon water to prevent browning. Repeat until all artichokes are prepped.

Open petals

After all are in the lemon water, take each half and gently press the layered leaves apart from the center outward to fan the petals slightly—this increases surface area for crisping and gives the finished look of Carciofi alla Giudia.

Drain and dry

Remove the artichokes from the lemon water and shake off excess. Pat the cut and outer surfaces thoroughly dry with clean kitchen towels or paper towels. Drying is important so oil doesn’t spit and so the coating adheres.

Heat the oil

Pour the peanut (or other neutral high-smoke) oil into a wide, deep skillet or saucepan so the oil is about 3–4 cm deep. Warm the oil over medium-high heat until it reaches 175°C (350°F). If you don’t have a thermometer, a small breadcrumb should sizzle and brown gently within about 20–25 seconds.

Dust with flour mixture

In a shallow bowl combine the all-purpose flour, semolina (if using) and 1 tsp salt. Lightly dredge each dried artichoke half in the flour mixture, shaking off excess. Make sure the flour gets between the fanned leaves to help them crisp and to create the classic lacy texture.

Fry first at moderate temperature

Working in batches (don’t overcrowd the pan), place each artichoke cut-side down in the hot oil. Fry 3–4 minutes until the cut surface is golden. Carefully turn the artichoke so the leaves face down into the oil and fry another 2–3 minutes, allowing the outer leaves to crisp. This initial fry cooks through the artichoke and begins browning.

Increase heat and finish frying

For the classic very crisp, almost cup-shaped result, raise the oil to higher heat (around 190–195°C / 375–380°F) briefly. Reposition each artichoke so the petals are splayed into the oil; the leaves will puff and crisp. Fry an additional 1–2 minutes until deeply golden and very crisp. Watch carefully to avoid burning.

Drain

Use tongs and a slotted spoon to lift fried artichokes and drain on a wire rack set over a sheet pan or on paper towels. Keep warm in a low oven (around 90–100°C / 200°F) if frying in multiple batches so all servings are hot and crisp.

Season and serve

While still hot, sprinkle the fried artichokes with the coarse sea salt and freshly ground black pepper. Serve immediately with lemon wedges on the side for squeezing. Traditionally they are eaten whole, petals pulled off and dipped in lemon juice.