Jewish artichokes
6 servings
30 minutes
Jewish-style artichokes are a traditional dish of Italian cuisine, originating from Rome. Its roots trace back to the history of the Jewish community in the city, where simple ingredients were transformed into culinary masterpieces. Artichokes fried in aromatic olive oil bloom like a flower, acquiring a crispy golden crust. A light lemon note adds freshness, while salt and black pepper harmoniously enhance the flavor. This dish pairs perfectly with white bread and becomes not only a table decoration but also a true symbol of gastronomic culture. It blends tradition, simplicity, and sophistication — a real delight for Mediterranean cuisine enthusiasts.
1
Clean the artichokes from the tough outer leaves and cut off the tops of the inner ones. To prevent the artichokes from darkening, place them in water with lemon juice for 10 minutes.
- Artichokes: 8 pieces
- Lemon: 2 pieces
2
Remove the artichokes from the water and dry them with a paper towel. Gently loosen the artichoke buds to open like a flower. Season with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
3
Place the artichokes in a skillet, pour olive oil into the skillet (it should cover the artichokes halfway) and fry for 10 minutes over medium heat, then turn and fry for another 10 minutes. The oil should not be too hot, otherwise the outer leaves may burn.
- Extra virgin olive oil: 0.5 l
4
When the outer leaves turn golden, moisten your palm with cold water and sprinkle the artichokes to make them crispy.
5
Remove the artichokes from the oil and place them on a paper towel to drain the fat.
6
Serve with lemon wedges and white bread.
