Ingredients
| 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.
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. |
Recipes & food styling Ginny Grant / Photography Aaron McLean
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