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.

Instructions

1.	Trim the outermost leaves of the artichokes, then trim the base and stem.
2.	Gently prise open the leaves to fan them out a little more and use a spoon to remove the choke.
3.	Heat the oil to 150°C, either in a deep fryer or a deep saucepan, using enough oil to submerge the artichokes.
4.	Dry the artichokes and fry for 6 minutes, turning occasionally with tongs to ensure that they are evenly cooked.
5.	Test by inserting a skewer into the thickest part of the base; it should feel very little resistance. Drain on a paper towel, head down.
6.	Increase the heat of the oil to 180°C.
7.	Add the artichokes and fry again until darkly brown, around 4-5 minutes, again turning occasionally.
8.	Drain on paper towels, sprinkle with salt and allow to cool for a few minutes before serving with the wedges of lemon.