ARTICHOKES, JEWISH STYLE
This is an extraordinary and excellent way to prepare artichokes. In the Jewish quarter of Rome, Carciofi aHa Giudia is a specialty that has inspired keen competition among various restaurants, and many of them execute the dish exceedingly well. Giudia in the Roman dialect means Jewish or Hebrew. The name of this brilliant dish derives more from the fact that it was from the kitchens and restaurants of the city’s picturesque neighbourhood than from any middle Eastern origins.
FOR 6 SERVINGS
INGREDIENTS
2 round, medium-sized, very fresh, compact, and fleshy artichokes
Olive oil
Coarse salt
Freshly ground black pepper
Remove the tough outer leaves of the artichokes. Next, cut off the tips without fear of taking off too much-you want only the tender, light-colored part of the leaves, and none of the dark green; pare away the tough, outer part of the stem and trim the underside of the base.
Hold the artichokes by the stem and push them down onto your wort. surface to open them and separate the leaves. Or, if the stems have been cut quite close to the head, place the artichokes against a flat surface, and gently press down until they open.
Heat about 1 1/2 inches of oil in a large heavy pan over high heat. When the oil is very hot, place the artichokes, head down, into the oil and cook them for 5 minutes. Turn the artichokes over and cook for 5 minutes more. Continue cooking and turning until they are tender at the thickest part of their bottoms when pierced with a sharp knife. Turn them top down again, raise the heat to maximum, and cook for 1 final minute; the artichokes will become crisp, and will resemble a dried flower. Drain the artichokes on paper towels briefly, season to taste with salt and pepper, and serve them immediately.