Artichokes Roman Jewish-style
- 4 artichokes
- 3 ½ cups extra virgin olive oil
- salt and pepper
- 1 lemon
Remove the hard leaves from the artichokes, cut stalk leaving about 1,2 inches of it.
With a very sharp small knife, shape the artichoke from top to bottom turning it, so as to remove only the hard part of the leaves. Soak the artichoke in water with the juice of one lemon and repeat the operation for each single artichoke. Meanwhile, in a pan heat up plenty of oil.
Drain the artichokes, dry them and press them lengthwise on the table to open the leaves. Each operation must be repeated for each single artichoke.
Season the inside of the artichokes with salt and pepper. Then dip the artichokes into the boiling oil with the stalk up, cook per about 10 minutes, then turn them upside down and cook on the other side, for the same time.
Drain them on straw or absorbent paper and serve hot.
Did you know that…
Artichokes have inspired famous poets? Pablo Neruda wrote a poem called “Oda a la Alcachofa”(Ode to the Artichoke) in 1971.