Drive away with green broad beans and ricotta
3 recipes
Artichokes with Judia
ingredients
servings
2
Artichokes
2 unit
Extra virgin olive oil
1/2 liter
Water
to taste
Salt
to taste
Lemons
1 unit
starters from Italy - Lazio
Artichokes with Judia
Artichokes with Judia
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The Perfect recipe
preparation
step 1
The choice of artichoke is everything. Use only Roman artichokes (like Mammole) without spines or fur inside. First clean the artichokes by removing the outer leaves and cutting the artichoke to about half of the leaves. Leave at least 3/4 cm of stem.
step 2
Put the clean artichokes in a water and lemon bath.
step 3
With your hands, open the center of the artichoke lightly.
step 4
The artichoke should be fried 2 TIMES. First time. Hot oil but not hot. In practice the artichoke should not fry, but boil in oil. Take a toothpick, wet it and put it in oil. If it sizzles it is ready.
step 5
I advise you to use a narrow and high container, to save on oil and to cook one artichoke at a time, because the temperature is essential. Immerse the artichoke from the head, to help you put a toothpick into the stem, so you can support it.
step 6
prick the base of the artichoke. It is ready when it will be very soft. Again, it must be more boiled than fried. Before drying it, crush it on the bottom of the pot to make it open as a flower.
step 7
Dry the artichokes with absorbent paper.
step 8
Second Frying. Increase the oil flame bringing it to a high temperature. Before re-immersing them, spray the artichokes with a little water (use your fingers). When the oil is hot, plunge the artichokes one at a time. The thermal shock will make the artichokes brown to perfection
step 9
When the outer leaves start to look like chips, they're ready. Dry with absorbent paper and salt
