INGREDIENTS: MAKES 12
● 12 Artichokes; medium, fresh
● 2 Lemons, juice and rinds
● 2 Tablespoon(s) kosher salt
● 1 Teaspoon(s) pepper, freshly ground
● 3 Cup(s) Olive oil
1. Trim the artichokes as detailed in "How to clean artichokes" and keep them in acidulated lemon water till you are ready to use
them. Remove two artichokes and, holding one in each hand by the stem, hit the leafy parts against each other until the leaves
of one open up a little. Place the opened artichoke, bottom up, on a board or a working surface. Remove another artichoke from
its bath and repeat what you did with the first two, and line up the one that opens next to the last one.
Continue until all the artichokes are opened up. Should they become too dry, sprinkle some cold water on them when be tapped
against the board.
2. In a small bowl, combine salt and pepper. Take one artichoke at a time and sprinkle all over, including between the leaves, with
salt and pepper mixture. Heat the oil in a deep earthenware or similar saucepan. Cook as many artichokes at a time as fit in one
layer over moderate heat for 20 to 25 minutes, or until the bottoms and the sides are well browned. During the cooking period,
sprinkle some cold water over the artichokes to produce steam, so that the inside will be cooked, too. To do this the authentic way,
have a bowl containing cold water near the range. Dip your closed fist in the water and then open it forcefully over the roasting
artichokes. Repeat sprinkling several times.
3. When all the artichokes are done, transfer them to a plate, bottom side down to keep the moisture in.* (see note) Pick them up
at the bottom with a fork and dip them, one by one in the hot oil again, pressing the leaves to the bottom of the pan. The
artichokes will open up like roses and the leaves will become golden and crisp. Serve immediately.
Traditionally Carciofi alla Giudia are served piping hot, they are delicious at room temperature.
1. Up to this point you may prepare the artichokes several hours ahead. Keep them, bottom side down, so that they do not lose their moisture.
NOTE: ALTHOUGH NOT THE EXACT RECIPE PRESENTED, THE VIDEO(S) BELOW MIGHT BE OF HELP TO YOU.
U-TUBE VIDEO - HOW TO PREPARE ARTICHOKES - JACQUES PEPIN