Crispy Carciofi alla Giudia are said to be one of the most popular local dishes ordered at restaurants in Rome. So, artichokes cooked this way might be perhaps best kept for only now and then considering the oil needed for frying, however the way the artichokes open into crisp, crunchy flowers makes this centuries-old, Jewish-Roman dish well worth making on occasion. Great as an antipasto and usually a springtime dish but these artichokes were selling cheap at my local market and winter here hasn’t been too cold.
Four ingredients: artichokes, lemon, olive oil and salt.
Four steps: trim artichokes, soak in water mixed with lemon juice, fry in hot olive oil, sprinkle with salt.