Best Carciofi Alla Giudea Recipes
ROMAN-JEWISH DEEP-FRIED ARTICHOKES (CARCIOFI ALLA GIUDIA)
Steps:
- Gather the ingredients.
- Starting with one artichoke, begin trimming the leaves away from the base, removing the darker tough exterior and leaving the more tender inner portion. As you work your way up the artichoke, you'll have to trim away progressively less of each ring of leaves. When you reach a little past the halfway point of the artichoke, where the leaves begin to slope in, make a horizontal cut to remove the top quarter or so of the artichoke. Next, cut into the top of the artichoke, keeping your knife almost vertical, to remove any spines there may be in the smaller leaves towards the heart of the flower.
- Next, trim away the tip of the stem, which will likely be black-you will see a ring in the middle of the cut surface. The outer layer of an artichoke stem, beyond the ring, is tough and fibrous. What is inside, however, is an extension of the heart: both tender and tasty. Carefully peel or cut away the fibrous outer layer, rub the artichoke with a cut, partially squeezed lemon to keep it from blackening, put it in a bowl of water with the juice of one lemon, and then trim the next artichoke. Continue until you have prepared all your artichokes .
- Come time to cook your artichokes, heat 3 inches (8 centimeters) of olive oil, or an oil with a high smoke point if you prefer, in a fairly deep, fairly broad pot (one large enough to contain the artichokes flat, and the oil should almost cover them).
- While it is heating, stand your artichokes on absorbent paper to drain, and prepare a bowl with fine sea salt and pepper. Season the artichokes inside and out with salt and pepper and shake off the excess.
- Slip your artichokes into the hot oil and cook them for about 10 minutes, turning them in the oil so they cook evenly. Remove them to a plate lined with absorbent paper-at this point, they're partially cooked, and you could, if you want, resume cooking them later. Assuming you want to enjoy them now, however, reheat your oil-it should be hotter now, because this is the frying stage-before they were simply being cooked in the hot oil and slip the first artichoke in, initially horizontally.
- Fry the artichoke for 3 to 4 minutes, until the stem is browned and then use a pair of long-handled implements, such as BBQ forks or a pair of metal kitchen tongs, to upend the artichoke-it should be stem-up with its top on the bottom of the pot. Press down gently; the leaves will brown thanks to the heat of the bottom of the pan, and the artichoke will open like a flower.
- While the artichoke is browning, line a second plate with absorbent paper. Put the first artichoke to drain blossom down, and continue with the next. Continue until you have finished frying your artichokes.
- Serve immediately, with lemon wedges.
Nutrition Facts : Calories 254 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 10 g, Protein 5 g, SaturatedFat 1 g, Sodium 236 mg, Sugar 2 g, Fat 19 g, ServingSize 4 servings, UnsaturatedFat 0 g
ROMAN-JEWISH STYLE FRIED ARTICHOKES
Carciofi alla Giudia (Jewish-style artichokes) is a classic and delicious dish originating from the Roman-Jewish community in Italy. To make a batch at home, fry up baby artichokes until crisp for a flavorful treat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Pare artichoke bases flat, and remove tough outer leaves, leaving pale-green edible ones. Trim tops off. Rub cut surfaces with lemon half. Work quickly; do not soak in water.
- Heat 3 tablespoons oil and garlic in saute pan over medium-high heat. Brown artichokes cooking on all sides 2 to 3 minutes. If garlic gets too brown, discard. Stand artichokes on bottoms; cook 1 to 2 minutes, or until tender.
- Leave pan with oil on stove; transfer artichokes to paper towel to drain upside down until slightly cool. Spread leaves like a flower (scrape out fuzzy choke with melon baller).
- Season artichokes with salt and pepper; add 3 tablespoons oil to pan; when hot, add enough artichokes to fit comfortably without overlapping, bases facing up. Cook over medium-high heat, pressing leaves down, until brown and crisp, 3 to 5 minutes. Keep warm while cooking second batch. Blot well.
- Salt lightly, and serve hot with shaved Parmesan and lemon wedges.
CARCIOFI ALLA GIUDIA
It was nearly eleven on Saturday and Fernando was standing under the open roof in the rain, tender, silvered glissades of it plashing quietly, as it has for two thousand years, onto the black and white marble of the temple floor. He, not minding, stood directly in the puddle, its depths caressing the tops of his shoes, looking up at the sky like a child in wonder, the water settling in fine mists on his cheeks and eyelids. He turned fifty that morning in the Pantheon. His spiritual birthday thus celebrated, he pronounced that his carnal festival was to be solemnized in not less than six of his preferred ostarie/trattorie/ristoranti. Fernando wanted to eat artichokes. More, he wanted an artichoke crawl-a critical journey up and down the vicoli (narrow streets), an earnest search for great, golden-green, crisped Roman roses-as many of them as he might vanquish in a day and its evening in a half dozen genuine houses-we were in search of the one perfect carciofo alla giudia. Ten years ago, I might have propelled him into the arms of the trattoria da Giggetto, when I was still convinced of the authenticity of its cooking. Sidled up as it is to the edge of the Portico d'Ottavia, perhaps it was only the taberna's majestic old neighbor that wooed me. Fernando had his own ideas. At midday, we made quick aperitivi e antipasti visits to Arancio d'Oro in Via Monte d'Oro and La Campana in Vicolo della Campana, taking only one or two artichokes and a glass of white wine. We would settle in at Agata e Romeo in Via Carlo Alberto for a proper lunch that would start with another of the little beauties. The evening's gallop would open at Tram Tram in Via dei Reti before a stint at Il Dito e la Luna in Via dei Sabelli, where we would crunch on more fried thistles. Our palates veneered in stainless steel, our bellies convulsing, plumped, we brushed sea salt and crisp freckles from our lips and our chests and stepped at last inside the dimmed sanctum of Piperno in Via Monte dei Cenci. Murmuring something to our waiter about not having much appetite, he assured us that he would carry to us only those plates that could titillate a dead man. He started us with a salad of puntarelle-a thick-bladed wild grass collected in the Alban hills- glossed in sauce of anchovies. Then came the misty comfort of stracciatella, chicken broth scribbled with a paste of egg and pecorino. Expert by now, able to whiff their very presence from twenty meters, we knew then the artichokes were only moments away. He set them down, clucking over their beauty, assuring us their salty vaporousness would coax our hunger. He was right. We continued with la coda alla vaccinara-oxtail stew-abbacchio-roast suckling lamb-a few crumbles of a hard, piquant pecorino pepato-peppered pecorino-a soft brown pear, and sealed it all with a great fluff of roasted chestnut mousse that we ate with small silver spoons.
Yield serves 4
Number Of Ingredients 5
Steps:
- Select carefully the vessel in which you will fry the artichokes, as half their bulk must be immersed in the hot oil to cook them properly. In a large pot or deep fryer, warm the oil over a medium flame to ensure it heats evenly, without cold spots. Peel the artichoke stems to reveal their tender cores, tear away the hard petals, and trim the tips of the softer petals. Immerse the artichokes in very cold water, acidulated with the lemon juice, for 1/2 hour.
- Remove the artichokes from their acidy bath, drying them carefully on absorbent paper towels.
- Hold each artichoke by its stem or its stem end and forcefully slam it down onto a wooden board or marble slab to flatten it, spreading out its petals. Tuck generous pinches of sea salt and pepper between its petals.
- When the oil is very hot-but not at the maximum temperature of your deep fryer-place as many of the artichokes as will fit in the pan, stems up, leaving ample space for each of them to float about freely. Fry the artichokes for 6 to 7 minutes, turning often with tongs. Raise the heat to its maximum level and fry the artichokes for an additional 6 minutes, or until they've blossomed into great, bronzed, green roses.
- Remove the artichokes from the oil to rest a moment on absorbent paper towels and then mist them-using a plant mister-with iced, sea-salted water, the spritz ensuring the fried thistles' delectable crunch.
- Serve them as fast as you can, but only to people who are excited to eat them.
SOMA SENGUPTA PASSOVER RECIPES: CARCIOFI ALLA GIUDIA (FRIED ARTI
Carciofi alla Giudia!!! Pure bliss is sitting in a sidewalk cafe in the 460-year-old Roman Ghetto, spring sunshine on your face & shoulders, a glass of amarone to sip & carciofi to nibble. Spring is artichoke season and the carciofi is an ideal Passover Seder dish. They have the crispiness of chips on the outside, but the soft inside retains the pure artichoke flavor, a wonderful combination. This is achieved by the two frys, the first at a lower temp to cook the chokes thoroughly, and the second to crisp them up. Take my word for it, the two frys pay off. You can serve the carciofi whole as a side, or quartered as finger food. Use either peanut or olive oil, as per your taste. The peanut oil is taste neutral, so the artichoke taste is clear. But the olive oil adds a wonderful Mediterranean flavor. Enjoy & sameach Pesach!
Provided by Soma Sengupta
Categories Artichoke
Time 35m
Yield 8-32 pieces, 4 serving(s)
Number Of Ingredients 5
Steps:
- Fill a large bowl with water and add lemon juice. Set aside.
- Using a sharp paring knife, shave off the tough outer leaves of artichokes until you reach the tender pale green or yellow leaves. Cut off at least an inch of the thorny top. Trim the stem near the heart, peeling off the outer green fiber and leaving about 2 inches of stem if possible. Using a spoon, scoop out the furry center of the choke. If you wish to serve the artichoke as finger food, cut into 4 wedges. Otherwise, leave whole. As you trim. immediately put each artichoke in the lemon water to prevent browning.
- Heat oil to 280 degrees.
- While oil is heating, remove the artichokes from the water and dry thoroughly. Salt the chokes, and beat them against one another so that the leaves start to open.
- Fry the artichokes until cooked through, about 10-15 minutes, adjusting heat to maintain a gentle bubble. You should be able to easily pierce the center with a fork. Turn larger artichokes frequently for even cooking. Reserve oil.
- Using a slotted spoon or spider, transfer artichokes to a paper towel-lined plate. Let stand until cool enough to handle. Then, using your hands, gently pull open each artichoke "bud" so that it resembles an open flower. You don't need to do this if you are using wedges.
- Shortly before serving, heat reserved oil to 375 degrees. Fry artichokes until crisp, 2-5 minutes. Sprinkle with sea salt & serve with the lemon wedges.
Nutrition Facts : Calories 2990.7, Fat 324.4, SaturatedFat 54.9, Sodium 3712.2, Carbohydrate 28.9, Fiber 14.4, Sugar 3.1, Protein 8.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love