Artichokes Jewish Style Recipe - Cooking Index
Artichokes Jewish Style Recipe - Cooking Index
| 6 | Artichokes - cleaned | |
| 1 | Lemon | |
| Salt - to taste | ||
| 3 cups | 711ml | Olive oil - for deep frying |
In a heavy stainless-steel pot or wok heat the oil to 375 degrees. Deep-fry the artichokes two or three at a time for 3 to 4 minutes. Remove from the oil and set aside. Restore the temperature of the oil and fry the chokes a second time until nicely browned, another 3 to 4 minutes. Remove and drain on paper towels.
Season with a squeeze of lemon and a bit of salt to taste.
Cleaning an artichoke ROMAN STYLE is simple. Break off the first two or three rows of the lower outer leaves. Using a paring knife cut off the top half of the remaining leaves. Do this by holding the artichoke on its side, cutting down on an angle away from the stem. Turn the choke as you cut until the purple thistle center is exposed. Using a grapefruit spoon, remove the purple center, exposing the meaty artichoke bottom. Cut off the stem, leaving about an inch. Trim off the tough exterior skin of the stem. Rub the whole choke with fresh lemon juice to prevent discoloring.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 04-22-1992 issue - The Springfield Union-News
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