Carciofi alla Giudia

Method

1. Clean the artichokes: remove the tough outer leaves, trim the stem leaving 3-4 cm, and peel the stem. Remove any fibrous parts. Immediately place in lemon water to prevent browning.
2. Using a sharp paring knife, make the 'rose': insert the knife between the leaves and gently twist to open them from the inside out, working your way up. The artichoke should open like a flower.
3. Dry the artichokes well. Heat oil to 160°C (320°F) for the first fry.
4. Fry the artichokes at 160°C for about 5 minutes, turning occasionally, until softened. The leaves should begin to open. Test doneness by inserting a knife into the heart – it should go in easily.
5. Remove the artichokes and let them cool. Once cool, gently open the leaves further, pressing down from the center to flatten slightly.
6. Increase oil temperature to 180°C (350°F). Fry the artichokes again for about 3 minutes, until the leaves are crispy and golden brown. Turn carefully to avoid losing leaves.
7. Drain on paper towels, season with salt, and serve immediately.