Carciofi Alla Giudia

Ingredients

Artichokes

4 large, preferably romanesco

Lemon

1, juiced

Salt

to taste

Pepper

to taste

Olive oil

for frying (approximately 1 liter)

Instructions

1. Begin by cleaning the artichokes: remove the tough outer leaves until you reach the tender inner leaves and cut off the top inch of each artichoke. To prevent discoloration, soak them in a bowl of water mixed with the juice of one lemon.
2. In a deep pan or a heavy-bottomed pot, pour enough olive oil to submerge the artichokes completely, approximately 1 liter. Heat the oil to 150°C (300°F).
3. Once the oil is heated, carefully place the artichokes in the pan, stem side up. Fry them for about 15 minutes, allowing them to soften while taking on a light golden color.
4. After 15 minutes, increase the heat to 180°C (350°F). Gently turn the artichokes stem side down and continue frying for an additional 5 minutes, or until they are golden brown and crispy.
5. Using a slotted spoon, remove the artichokes from the oil and drain on paper towels. While they are still hot, sprinkle generously with salt and freshly cracked pepper to enhance the flavors.
6. Serve the Carciofi alla Giudia immediately for the best texture, and enjoy them as a delightful appetizer or side dish.