RomanItalian
Carciofi alla Giudia
by Giallozafferano · 2.9M subscribers on YouTube
A classic Roman-Jewish recipe: crispy fried artichokes served with a creamy cannellini bean hummus scented with mint and lemon.
- Servings
- 4
- Difficulty
- medium
Ingredients
11 items- 4 pcsCarciofiMedium-sized, preferably Romanesco variety
- Extra Virgin Olive OilAs needed for frying and for the hummus
- Salt FlakesFlaky salt, for finishing
- Lemon JuiceFor the hummus and to prevent artichokes from browning (if desired)
- 400 gFagioli Cannellini CottiCooked, or canned and drained
- Fresh MintA small bunch, chopped
- 1 pcsLemonFor zest and juice
- 1 tbspTahiniTahini paste
- 1 pcsIceOne ice cube, for the hummus to make it smooth
- SaltTo taste
- PepperFreshly ground pepper, to taste
Method
- Clean the artichokes: remove the central beard and shape the leaves by rounding the base of the flower.
- Blanch the artichokes for 5 minutes, then let them dry on a rack.
- Meanwhile, make the cannellini hummus: in a blender jar, add the cooked cannellini beans, tahini, lemon juice, oil, salt, and an ice cube; blend until smooth and silky.
- Add chopped mint for an even more aromatic touch.
- Fry the artichokes upside down, holding them straight with tongs.
- Drain on paper towels and sprinkle with flaky salt.
- Plate: spread the hummus on the base, arrange the artichokes on top, garnish with chopped mint, pepper, and lemon zest.
- Serve immediately.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
