Carciofo Alla Giudia

Method

1. Trim the artichoke: cut the stem, remove the toughest outer leaves until the color lightens and the leaves become less resistant.
2. Using a sharp knife, peel the outer fibrous part of the stem.
3. Cut off the top part of the artichoke by inserting the knife at an angle and removing the upper leaves.
4. Remove the inner choke (fuzzy center) if present.
5. Bang the artichoke firmly on the work surface to spread the leaves slightly without overdoing it.
6. Place the artichokes in water with lemon juice (or parsley stems if no lemon) to prevent browning.
7. Repeat cleaning and soaking for all artichokes.
8. Heat oil to 150°C. First fry: submerge the artichokes in the oil. Cook until the leaves darken and a toothpick inserted into the heart meets no resistance (about 7 minutes or until tender).
9. Drain the artichokes upside down to remove excess oil.
10. Let the artichokes cool completely at room temperature or in the refrigerator. This is essential for the second frying.
11. Before second frying, gently spread the leaves further.
12. Heat oil to 180°C. Second fry: carefully place the artichokes in the hot oil and fry until golden brown and crispy.
13. Drain on paper towels or a rack.
14. Season immediately with salt while hot.
15. Serve whole, optionally with lemon wedges or as a side dish.