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Jewish Style Artichokes (Carciofi Alla Giudia)

Course Appetizer, Salad, Side Dish, Snack
Total Time 1 hour
Servings 6

Ingredients

Lemon Caper Vinaigrette

  • 1/8 cup capers rinsed and chopped
  • 1/8 cup shallots minced
  • 1 tsp lemon zest 1 lemon
  • 1/8 cup lemon juice 1/2 lemon
  • 1/4 cup extra virgin olive oil
  • 1/4 cup parmesan grated
  • 1/4 tsp pepper
  • 1 tsp honey

Artichokes

  • 1 quart olive oil
  • 6 artichokes large
  • 1/2 lemon
  • parmesan shaved as needed for garnish

Instructions

Lemon Caper Vinaigrette

  • Combine all of the ingredients and set aside until ready to use.

Artichokes

  • Heat the oil over medium heat until it reaches 280 degrees. Trim away the tough out leaves of the artichokes. When the tender leaves are exposed, cut away the tough top part of the leaves. Rub your hands and the artichokes with the lemon. Cut or scoop out the inner purple leaves and choke. Rub the inside with lemon. Trim away the fibrous part of the stem and any rough pieces of leaves left on the bottom. Rub with lemon.
  • Fry the chokes in the oil for about 15 minutes. They will be fork tender. Remove from the oil and drain. Increase the temperature of the oil to 350 degrees. Fry the artichoke again until browned and crispy. 5-10 minutes. Remove from the oil and drain. Sprinkle with salt, drizzle with vinaigrette, garnish with parmesan, and serve immediately.