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 aioli 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 275F, 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 350F. 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
- Nutrition facts are an estimate. It's difficult to quantify how much oil is being absorbed by the artichokes.
- Artichokes: you can use larger or smaller artichokes. My preference is for smaller artichokes, as it’s easier for them to be fully submerged in oil when frying. Larger artichokes may need to be turned every few minutes to ensure even cooking.
- Artichoke hearts: If you’re using larger artichokes, you’ll want to remove the fuzzy heart at the center. The smaller ones you can generally leave in. The best time to remove artichoke hearts is after their first dip in hot oil. Once cool enough to handle, scoop out with a spoon.
- While I often fry in neutral oil, this recipe really needs olive oil. Don’t worry, it won’t burn – the temperature is low enough.
- Feel free to garnish with chopped herbs for a pop of green!
- Can these be made-ahead? Because they're deep fried, Jewish-style artichokes are definitely best enjoyed fresh for best flavor and texture.
- Leftovers and storage: If you do have leftovers, however, store them in an airtight container on a paper towel (to absorb any excess oil). When you go to reheat them, place in an oven preheated to 400F and warm on a sheet pan until they crisp up again, about 7-10 minutes.
- We do not recommend freezing fried artichokes. They're definitely best fresh. If you really want to, just be sure to drain on paper towels extremely well so there's no excess grease. Freeze in a single layer until solid, then transfer to a freezer-safe container. Use within 3 months. They will never be as crispy as they were straight out of the oil, though!
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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