Carciofi Alla Giudia (Jewish Style Fried Artichokes)

Directions

1. The following dish from her student days in Italy. This is from the Gil Marks book, that I highly recommend to anyone who has an interest in the historic context of many of our recipes and/or possibly would enjoy an eclectic collection of wonderful dishes from a variety of cultures where the Jews have lived.
2. 1. Add in the lemon juice to a bowl of cool water. Cut off about 1 inch from the top of each artichoke. Remove the loose, tough outer leaves around the bottom. Scoop out the choke, leaving the leaves and heart intact. Trim the dark green exterior from the bottom and stem, leaving the stem intact.
3. Place the artichoke in the lemon water to prevent discoloration.
4. 2. Holding each artichoke by the stem, place top side down on a flat surface, and press to loosen the leaves without breaking. Sprinkle with salt and pepper.
5. 3. Heat at least 1-1/2 inches of oli in a saucepan over medium heat. In batches, add in the artichokes and fry, turning occasionally, till browned on all sides, about 20 min. During frying, occasionally sprinkle the tops of the artichokes with cool water, producing steam which helps to cook the interior.
6. 4. Drain the artichokes on paper towels. Place top side down on a plate and let stand at least 1 hour.
7. 5. Reheat the oil. Holding each artichoke by the stem, dip into the oil, pressing the leaves against the bottom of the pan. Serve hot or possibly at room temperature.