Artichokes - Giudia style
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calories: high
category: vegetables
cost: medium
difficulty: medium
preparation time: 30
Ingredients
Artichokes 4
Extra virgin olive oil as required
Salt and Pepper to taste
See our
Wine Tips
for your meals
Extra virgin olive oil as required
Salt and Pepper to taste
See our
Wine Tips
for your meals
Preparation Preparing the Artichokes – Giudia style by removing a piece of the stem and the first outer leaves of the artichoke. Clean the stem and cut off the point of the artichoke.
Put plenty of oil in a large pot and start boiling the artichokes at a low heat. Be careful not to boil them too long as they have to be soft but al dente.
After this first step, drain them and arrange them on a plate. Let them cool for about two hours.
Then widen the leaves with your hands and fry them in boiling oil for two to three minutes until they are golden brown.
Let them drain then arrange them on a plate. Add salt both inside and outside and then pepper.
Your dish is now ready to be eaten. The Chef's tips Zagarolo is an 11.5° fresh, dry, white wine with a pleasant characteristic taste, to be served at 10 to 12°C Curiosity This is an old Jewish recipe hence the name
Put plenty of oil in a large pot and start boiling the artichokes at a low heat. Be careful not to boil them too long as they have to be soft but al dente.
After this first step, drain them and arrange them on a plate. Let them cool for about two hours.
Then widen the leaves with your hands and fry them in boiling oil for two to three minutes until they are golden brown.
Let them drain then arrange them on a plate. Add salt both inside and outside and then pepper.
Your dish is now ready to be eaten.
