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Jewish Artichokes

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Source: The Italian Gourmet

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Active Time:  30 Minutes
Total Time:  30 Minutes
Yield:  Serves 4

Served above all in Rome, this dish used to be found only in the restaurants of the so-called Jewish ghetto area around Portico d'Ottavia, but now one can eat it in almost any restaurant.

RECIPE INGREDIENTS

8 large artichokes

Juice of 1 lemon

salt and freshly ground pepper

Abundant olive oil

DIRECTIONS

It is essential to choose very young artichokes of the type the Romans call cimarola for this dish. Remove the tough outer leaves from the artichokes. Using scissors, trim the stems to about 1 1/2-inch long. Using a small, sharp knife, shape the artichokes one at a time by turning them with one hand as you cut to remove the toughest parts of the remaining leaves. Peel stems. As each artichoke is prepared, plunge it into a basin of water and lemon juice to prevent darkening.

As soon as all the artichokes are prepared, remove from the water and dry well. Bang each artichoke against the table so it opens out like a sunburst. Dust the insides with salt and pepper.

Put a wide, high-sided pan on to heat with sufficient olive oil to reach half way up the artichokes when they are laid on the bottom. When the oil is hot (but at less than its maximum temperature), add the artichokes and cook, turning often, about 10 minutes. Turn the artichokes over and stand them, head down, in the pan. Turn up the heat to its highest and cook for 10 minutes. Remove the artichokes from the oil and drain on paper towels before serving.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

279

Sodium:

886mg

Fiber:

18g

Carbohydrates, Total:

37g

Protein:

11g

% Cal. from Fat:

45%

Fat. Total:

14g

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