4 artichokes
oil for deep frying (I used sunflower oil)
sea salt for sprinkling
lemon wedges to serve

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.


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.

Recipes & food styling Ginny Grant / Photography Aaron McLean

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