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Carciofi alla Giudia (deep fried artichokes)
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Crispy globe artichoke bites with creamy aioli and fresh parsley.
Ingredients:
  • 2 lemons, halved
  • 2 globe artichokes
  • Olive oil, to deep-fry
  • Chopped fresh continental parsley, to sprinkle
  • Lemon wedges, extra, to serve
  • Aioli, to serve
Instructions:
  • Fill a bowl with water and squeeze in the juice of one lemon. Hold the artichoke at the base, snap off the thick green leaves down to the white part, rubbing any cut areas with the lemon juice as you go.
  • Trim the top 3cm of the artichoke with a sharp knife to expose a circle of purple leaves. Use a paring knife to carefully cut around the leaves to reach the choke - a cluster of thin purple and white "hairs". Remove the choke by scraping it out with a spoon.
  • Trim the artichoke stalks close to the base and gently dry them. Press the artichokes onto a work surface to flatten and slightly open the leaves, then season them.
  • In a medium saucepan, heat olive oil until it reaches 160C. Cook artichokes with the stem side up, turning occasionally, for 10 minutes or until golden brown. Remove and let drain with the stem side up.
  • Gently press the artichokes to fan out the leaves. Heat the oil to 180C. Add the artichokes back to the pan and fry until deep golden, about 5 minutes. Drain on paper towels, then garnish with parsley. Serve with lemon wedges and aioli.

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