JEWISH STYLE ARTICHOKES

DIFFICULTY: 1

PREPARATION: 20 minutes

COOKING: 25 minutes

SERVINGS: 4

INGREDIENTS:

• 1 1/2 lbs. (600 g) globe artichokes
• 3 1/2 oz. (100 g) lemon, juiced
• extra-virgin olive oil, as needed
• salt and pepper

INSTRUCTIONS:

1. Remove the hard outer leaves of the artichokes, and trim the stem, leaving about 1 inch (3 cm).
2. With a very sharp knife, trim all around the head of each artichoke to remove the hard part of the leaves.
3. In a bowl, combine the lemon juice with water and put the cut artichokes in the water so they don’t turn brown.
4. Clip a deep fat/candy thermometer to the side of a large skillet. Add enough of the oil so the artichokes will be immersed when added to the pan. Heat the oil to about 270°F (130°C).
5. Drain and dry the artichokes. Knock them against each other and then flatten them lightly on a chopping board by pressing on the base so the leaves spread out. Sprinkle a pinch of salt and pepper inside the leaves that are no longer tightly closed.
6. Fry the artichokes in the oil until you can easily insert a knife in the flesh, about 20 minutes. Transfer to paper towels to drain.
7. Just before serving, heat the oil to 340°-350°F (170-180°C) and fry the artichokes again until crunchy, 3-5 minutes.
8. Drain on paper towels and serve hot.