Crispy Jewish-Style Fried-Artichokes (Carciofi alla Giudia)
Golden brown and crispy, these Jewish-style fried artichokes are fun to make and delicious to eat! A Roman-Jewish staple, we like to enjoy them with a squeeze of fresh lemon juice or creamy aioli sauce for dipping. Gluten-free, dairy-free.
Servings: 6 servings
Calories: 714kcal
Equipment
Ingredients
- 2-3 lbs baby artichokes (or 6 larger Roman artichokes), not artichoke hearts or Jerusalem artichokes
- 2 medium lemons, halved
- 4-6 cups extra virgin olive oil
- Kosher salt
- Lemon wedges, for serving
- Optional: aioli or other dipping sauce, for serving
Instructions
- Prepare the water. Fill a large bowl with cool water, then squeeze the juice from 2 lemons inside. Add the lemon halves directly to the bowl.
- Clean the artichokes. Cut about ½-inch off the top of each artichoke, then remove the tougher, outer leaves until you get to the pale-green yellow leaves. Next, use a paring knife to shave off the outer fibrous layer from each stem (this can also be done with a vegetable peeler), as well as cutting off and discarding the bottom ¼-inch. Immediately place cleaned artichokes into the lemon water. Repeat with remaining artichokes. Allow them to soak for 10 minutes before proceeding.
- Drain the artichokes, then pat dry well with paper towels to remove excess water.
- Heat the oil. Heat oil in a large deep pot over medium heat until it reaches 275°F (135°C), no higher or they’ll burn. There should be enough oil that the artichokes are fully submerged while cooking, about 3-inches.
- Fry the artichokes. Carefully add the artichokes to the hot oil, then cook until they’re tender, but not browned, about 5-10 minutes for smaller artichokes, or up to 15 minutes for larger artichokes. Adjust the heat as needed to maintain the temperature of the oil. Work in batches, if needed.
- Press into a flower shape. Use a spider or slotted spoon to carefully remove the artichokes (allowing excess oil to drip back into the pot). Place on a paper towel lined wire rack, then cool for a few minutes until you’re able to handle them. Either use your hands to open up the artichoke leaves so it resembles a flower or very gently press them down gently onto a cutting board. Note: if using larger artichokes, you should use a spoon to scoop out the fuzzy heart at the center and discard.
- Fry again. Increase the heat to medium-high and bring the temperature of the oil up to 350°F (175°C). Once hot and working in batches, carefully add a few of the artichokes at a time to the oil. Make sure there’s a little space between the artichokes so as not to overcrowd the pot. Cook for 30-60 seconds for smaller artichokes, or about 1-2 minutes for larger artichokes, or until they’re a deep golden brown and crispy.
- Drain the artichokes. Carefully transfer each fried artichoke to a paper towel lined wire rack then sprinkle with a pinch of Kosher salt while still warm. I like to turn them cut side down (to allow excess oil to drip off) after seasoning. Allow to cool for 5-10 minutes, then enjoy with lemon wedges and/or aioli.
Notes
- Note: Nutrition facts are estimates—oil absorption varies.
- Artichokes: Smaller artichokes fry more evenly; larger ones may need turning. Remove fuzzy hearts from large artichokes after the first fry; smaller ones can be left intact.
- Oil: Use olive oil (the low frying temp prevents burning).
- Serving: Garnish with chopped herbs, if desired.
- Make ahead: Not recommended—fried artichokes are best fresh.
- Storage & reheating: Store leftovers on paper towels in an airtight container. Reheat at 400°F (205°C) for 7–10 minutes until crisp.
- Freezing: Not recommended. If needed, freeze well-drained artichokes in a single layer, then store up to 3 months (texture will soften).
Nutrition
Calories: 714kcal | Carbohydrates: 20g | Protein: 6g | Fat: 72g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 53g | Sodium: 191mg | Potassium: 50mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1358IU | Vitamin C: 22mg | Calcium: 63mg | Iron: 3mg
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