RomanItalian
Carciofi Alla Giudia
by Chef Andrea Larossa · 62K subscribers on YouTube
The authentic recipe for Carciofi alla Giudia, a Roman Jewish classic. Crispy outside, tender inside, fried twice. Recipe by Chef Andrea Larossa and Franchino Er Criminale.
- Difficulty
- medium
Ingredients
4 items- Romanesco Artichokes (Mammole)Roman artichokes, preferably the mammola variety
- 1 pcsLemonFor rubbing on cut surfaces to prevent browning
- Seed OilSunflower or peanut oil for deep frying
- SaltTo taste, preferably Maldon sea salt
Method
- Clean the artichokes by removing the outermost tough leaves. Trim the stem and cut the top diagonally. Rub with lemon to prevent browning.
- Dry the artichokes thoroughly by patting and beating them to remove excess water.
- Gently open the artichokes to check for any spines inside.
- First fry: heat oil to 140-150°C (284-302°F). Immerse the artichokes stem up first, then let them cook, turning occasionally, for 4-5 minutes until tender.
- Remove the artichokes from the oil and let them rest for 5 minutes.
- Increase the oil temperature to 180-190°C (356-374°F).
- Open the artichokes by pressing them on a cutting board to flatten into a flower shape.
- Second fry: fry the artichokes until golden and crispy, about 1-2 minutes.
- Season with salt (preferably Maldon salt) and serve immediately.
Chef Andrea Larossa
Professional chef62K subscribers on YouTube7.1M total channel viewsLa cucina deve essere Semplice,Efficace di Gusto!
