Carciofi Alla Giudia Recipe

Time45m

Serves4

Roman long-stem artichokes fried in extra virgin olive oil, arugula, garlic aioli

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Ingredients

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1
Prepare the Artichokes
Start by cleaning the Roman long-stem artichokes. Trim the stems and remove the outer leaves until you reach the tender inner leaves. Cut about an inch from the top of the artichoke to remove the tough tips.
2
Prepare the Garlic Aioli
In a bowl, combine the mayonnaise, minced garlic, lemon juice, salt, and pepper. Whisk until smooth and adjust seasoning to taste. Set aside in the refrigerator to chill until ready to serve.
3
Heat the Oil
In a large, deep skillet, heat the extra virgin olive oil over medium-high heat until it reaches 180°C (350°F).
4
Fry the Artichokes
Carefully place the prepared artichokes in the hot oil, frying them for about 5-7 minutes or until golden brown and crispy. Use a slotted spoon to turn them occasionally for even cooking.
5
Drain and Serve
Once done, remove the artichokes from the oil and place them on a plate lined with paper towels to drain excess oil. Serve warm on a platter with a side of arugula and the garlic aioli for dipping.