Carciofi Alla Judea (Artichokes Jewish-Style)

1. 1

   Trim the stalks and tough outer leaves from the artichokes.

2. 2

   Cut off the top third of the leaves.

3. 3

   Press the remaining leaves back carefully, spreading them out like the petals of a flower, taking care not to break them.

4. 4

   Place the artichokes in a large bowl of cold water with the juice of the lemon to prevent them from turning brown.

5. 5

   Meanwhile, heat the oil in a large pot.

6. 6

   When you add the artichokes, one or two at a time, wear gloves and hold the lid of the pan tilted over the oil.

7. 7

   The oil will spatter at first because of any water clinging to the leaves of the artichokes.

8. 8

   Be very careful because the oil can catch fire if it spatters too much.

9. 9

   Once the pot has calmed down, leave the lid off and allow the artichokes to cook until golden and tender.

10. 10

    Keep a steady watch in case of any spattering.

11. 11

    When the artichokes are cooked, drain them upside down on paper towels and serve at once - with the lemon cut into quarters.

* Per serving · 4 servings · Values may vary.

No additional tips available.