Artichoke Of The Roman Ghetto

1. 1

   Fill a large bowl of water. Quarter the lemon and squeeze to acidulate the water.

2. 2

   Trim the artichoke: break off the outside leaves until you get down to the pale, green ones. Keep the bottom ones attached to hold the base together. Using a turning knife or a vegetable peeler scrape down the stem.

3. 3

   Cut off enough of the top of the artichoke for you to get inside with a spoon or better still a melon baller. Scrape out the hairy choke. Exposing the heart.

4. 4

   Place the artichoke in the acidulated water while you heat the oil in a deep sauce pan. Leave enough space on the stem of the artichoke for you to lift it in and out. Yes, you can use a fryolater if you own one.

5. 5

   When the oil begins to shimmer dry the artichoke with a towel. Test the oil by tossing in one of the discarded leaves. It should sizzle and fry immediately. You'll need a temperature of about 375F.

6. 6

   Open up the artichoke like a big flower blossom and using the stem and plunge it into the oil. Don't burn yourself. When it looks crispy and brown it's done.

7. 7

   Chop up the preserved lemon and scoop it into the middle of the choke and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.