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crispy fried whole artichokes in a wide horizontal shot, golden leaves splayed open like flowers on a white plate with lemon wedges, natural light, shallow depth of field, landscape orientation

Carciofi alla Giudia

Whole artichokes are fried until their leaves crisp into a golden flower.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 globe artichokes
  • 1 lemon halved
  • 3 cups olive oil for frying
  • salt to taste
  • black pepper to taste

Method
 

  1. Trim the tough outer leaves and stems, rubbing cut edges with lemon.
  2. Press each artichoke gently to open the leaves like a flower.
  3. Heat the oil to 280 degrees F and fry the artichokes 10 minutes to soften.
  4. Remove and press the open leaves flat against a board.
  5. Raise the oil to 350 degrees F and fry again until the leaves are crisp and golden.
  6. Drain, season with salt and pepper, and serve at once.

Notes

The double fry is what gives the leaves their signature crunch.