Carciofini Recipe

Trim and protect

If using fresh baby artichokes: trim the stems close, remove tough outer leaves until you reach the tender pale interior, and trim the top 1/3. Immediately drop trimmed hearts into a bowl of cold water with the lemon juice to prevent browning. If using frozen hearts, ensure they are fully thawed and drained.

Poach

In a wide saucepan, bring the water, coarse salt, and remaining 1 tbs lemon juice to a gentle simmer. Add the artichoke hearts and poach gently for 8–12 minutes (fresh) or 4–6 minutes (if previously blanched/frozen) until just tender when pierced with a paring knife. Do not overcook—they should hold shape. Remove with a slotted spoon and drain on a wire rack or paper towels to dry completely (about 15 minutes).

While artichokes drain, make the spiced breadcrumbs. In a large bowl combine the fresh breadcrumbs, grated Pecorino Romano, garlic powder, dried oregano, crushed red pepper flakes, chopped parsley, fine salt, and black pepper. Toss thoroughly to distribute the seasonings. If the breadcrumbs seem dry, pulse briefly in a food processor with a small drizzle (1 tsp) of olive oil to help them bind; you still want a dry, coarse texture that will crisp in the oil.

Set up three shallow bowls or plates: (1) flour season lightly with 1/4 tsp salt; (2) beaten eggs, beaten and thinned with 1 tbs cold water if too thick; (3) spiced breadcrumbs. Pat each artichoke heart dry. Working in batches, dredge each heart in flour, shaking off excess; dip into the beaten eggs, letting excess drip off; then press into the spiced breadcrumbs to coat thoroughly, pressing firmly so crumbs adhere to crevices. Place breaded hearts on a wire rack while you heat the oil.

Pour the frying oil into a heavy-bottomed skillet or deep pot to a depth of about 3–4 cm (1–1.5 in). Heat the oil to 175°C (350°F). If you don't have a thermometer, test with a small breadcrumb—if it sizzles and browns in about 20–30 seconds, the oil is ready.

Fry the breaded artichoke hearts in batches, being careful not to overcrowd the pan. Fry for 2½–4 minutes per batch, turning as needed, until golden brown and crisp. Use a slotted spoon or spider to transfer fried artichokes to a paper towel–lined tray to drain. Keep warm in a low oven (90–100°C / 200–210°F) if desired, while you finish remaining batches.

After frying all batches, season lightly with a pinch of fine salt while still hot and toss gently to coat.

Arrange the Carciofini on a platter with lemon wedges. Serve immediately while hot and crisp. Optionally provide a dipping sauce such as aioli or a lemony yogurt for serving.