Carciofi Alla Giudia

Method

1. Select fresh, large artichokes. Wear gloves to prevent hands from blackening.
2. Using a small, sharp knife, trim the stem, remove the toughest outer leaves, and cut off the top of the artichoke. Peel the stem, leaving the tender inner part.
3. Gently open the leaves by spreading them apart with your fingers, working slowly to avoid breaking them.
4. Place the prepared artichokes in a bowl of water with lemon (optional to prevent oxidation).
5. Heat seed oil (sunflower or peanut) in a deep fryer or pot to 120-124°C (250-255°F).
6. Fry the artichokes for about 10 minutes at 120-124°C until tender; a knife should easily pierce the heart.
7. Remove the artichokes, drain briefly, and gently press them flat with a spatula or your hands to open the leaves further.
8. Increase the oil temperature to 200°C (392°F).
9. Fry the artichokes again for 2-3 minutes until they are golden and crispy.
10. Drain on paper towels.
11. Season immediately with a generous grating of Pecorino Romano cheese, dried nepitella (wild mint), and freshly ground black pepper. For a simpler version, substitute salt for cheese.