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Loading...A signature dish from Rome's historic Jewish quarter, these artichokes are trimmed, opened like blooming flowers, and twice-fried in olive oil until the leaves turn shatteringly crisp and golden. The double-fry tenderizes the heart first, then crisps every petal for an unforgettable contrast of textures.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings4
Yield4 whole artichokes
Nutrition Facts
Per serving (estimated)
- 320 kcalCalories
- 28 gFat
- 4 gSaturated Fat
- 14 gCarbs
- 7 gFiber
- 1 gSugar
- 4 gProtein
- 380 mgSodium
- 380 mgPotassium
- 55 mgCalcium
- 1.5 mgIron
- 15 mgVitamin C
- 15 mcgVitamin A
Ingredients
For the artichokes
- 4 large globe artichokes (mammole variety if available)
- 1 lemon, halved
- 4 cups olive oil, for frying
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, finely minced
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1 tablespoon fresh mint, chopped (optional)
Directions
- Prepare the artichokes: snap off the tough outer leaves, cut off the top third, and trim the stem to about 2 inches. Peel the fibrous outer layer from the stem with a paring knife and rub all cut surfaces with a lemon half to prevent browning. Soak the cleaned artichokes in a bowl of cold water with the squeezed lemon for 10 minutes.
- Gently spread the inner leaves outward with your thumbs to open each artichoke like a flower; press down on the base slightly to flatten. Pat dry thoroughly with paper towels.
- Heat the olive oil in a deep heavy pot or Dutch oven to 300°F (150°C) for the first fry. Carefully lower the artichokes stem-side up and fry for 10-12 minutes, turning occasionally, until the bases are tender when pierced and the leaves have relaxed.
- Remove the artichokes with a slotted spoon and place upside down on a paper-towel-lined tray to drain and cool for at least 10 minutes. Once cool, press the leaves open wider for the second fry.
- Reheat the oil to 350°F (175°C). Fry the artichokes again for 3-4 minutes per side until the leaves are deeply golden, crisp, and curling at the tips.
- Drain briefly on paper towels, then transfer to a serving plate. Season immediately with salt, pepper, and the minced garlic while still hot, then shower with chopped parsley and mint. Serve at once with extra lemon wedges.
Cook’s Notes
- Mammole (Roman) artichokes are the traditional choice because they have no fuzzy choke inside; with other varieties, scoop out the hairy choke before the first fry.
- The two-step fry is non-negotiable: the low-temperature pass cooks the heart through, while the high-temperature pass crisps the leaves without overcooking the center.
- Choose a pot with high sides and only fill it one-third with oil to keep the temperature stable and reduce splatter.
- Drying the artichokes thoroughly before frying is critical—any surface water will make the oil spatter dangerously.
- These are best eaten the moment they leave the oil, as the leaves lose their crispness within 10-15 minutes.
