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Loading...A signature dish of Rome's historic Jewish Ghetto, these artichokes are trimmed, opened like flowers, and fried twice—first to tenderize, then to crisp the leaves into a golden, crackling shell. The result is a stunning centerpiece with a meaty heart and shatter-crisp outer petals.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings4
Yield4 fried artichokes
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 22 gFat
- 3 gSaturated Fat
- 17 gCarbs
- 8 gFiber
- 2 gSugar
- 5 gProtein
- 520 mgSodium
- 490 mgPotassium
- 70 mgCalcium
- 2 mgIron
- 18 mgVitamin C
- 30 mcgVitamin A
Ingredients
For the artichokes
- 4 large globe artichokes (preferably Roman mammole)
- 1 lemon, halved (for the prep water)
- Cold water, enough to cover
- 2 cloves garlic, smashed
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped flat-leaf parsley
For frying and seasoning
- About 4 cups peanut or sunflower oil, for deep-frying
- 1 teaspoon fine sea salt, plus more to taste
- Freshly ground black pepper, to taste
- Lemon wedges, for serving
Directions
- Prepare a lemon-water bath by squeezing the halved lemon into a large bowl of cold water and dropping the rinds in. Working one artichoke at a time, snap off the tough outer leaves until you reach the pale yellow inner layers, then trim the stem to about 2 inches and peel it.
- Slice off the top third of each artichoke with a sharp knife and snip any remaining sharp leaf tips with kitchen shears. Rub all cut surfaces with lemon to prevent browning, then submerge the prepared artichokes in the lemon water.
- Drain the artichokes and pat very dry. Gently press the leaves backward to open the artichokes like a flower, then slip the garlic cloves down between the leaves. Season the cavities with salt, pepper, and the chopped parsley.
- Heat about 2 inches of oil to 300°F (150°C) in a heavy pot. Carefully lower the artichokes stem-side up and fry gently for 8–10 minutes, turning occasionally, until the bases are tender when pierced but the leaves are still pale. Lift out and drain on a rack for at least 5 minutes.
- Reheat the oil to 350°F (175°C). Return the artichokes to the hot oil, this time stem-side down, and fry 3–5 minutes until the leaves are deeply golden, crisp, and splayed open. Drain again on a rack, season immediately with a little more salt, and finish with a squeeze of lemon juice.
- Serve hot as an antipasto or contorno, with extra lemon wedges on the side so diners can pull the crispy leaves and scrape the tender, almost meaty heart with their teeth.
Cook’s Notes
- Choose the largest, most globe-shaped artichokes you can find—Roman mammole are traditional, but any tight, heavy globe variety works well.
- The double-fry is essential: the first cook at lower heat drives moisture out and cooks the heart, while the second high-heat fry crisps and opens the leaves without over-browning.
- Drain and rest between fries; frying wet artichokes will cause dangerous oil splatter and soggy results.
- For the most dramatic presentation, press the leaves open with your fingers after the first fry so they bloom dramatically in the second fry.
- Eat with your hands—peel each leaf, scrape the soft base with your teeth, and finish with the buttery heart.
