Recipe Category: Ginny Grant

Home / Ginny Grant

Fried Whole Artichokes (Carciofi Alla Giudia)

This humble dish from the Roman Jewish quarter is one of the most simple but also one of the most delicious. I use a double-fry technique, first at a lower temperature to cook the artichokes, then at a higher temperature to make them crisp. Serve them very plain with a wedge of lemon and a sprinkling of sea salt but, if you like, a little mayonnaise wouldn’t go amiss.



While it's easy to use bought pastry, it is really not very tricky to make yourself. I usually turn to this quick shortcrust pastry; adding hard herbs such as rosemary or thyme or spices like smoked paprika, nutmeg and mixed spice can also add a little interest. If I’m making a sweet pastry I add a couple of tablespoons of icing sugar to the mix and I might add some flavourings such as cocoa, cinnamon, orange or lemon zest or some vanilla.

I prefer to use a food processor to blend the butter with the flour, then once I’ve added the liquid and the mix is starting to clump I’ll bring the dough together on a bench. It is important to chill the dough once it has been made so the gluten in the flour can relax – which means that the dough won’t shrink in the tin. I also chill it again after I’ve put it into a tart tin (or I may freeze it at this point) to blind bake from frozen.

  • 1
  • 2
  • 4