Roman Jewish Fried Artichokes

Step 1

Prep the artichokes for frying. Working with one artichoke at a time, slice off the top quarter of the artichoke where the thorny leaves are, using a sharp chef's knife. Trim the stem end flush with the base. Snap off the tough outer green leaves, one at a time, until you reach the pale yellow, tender leaves inside — you want about two-thirds of the artichoke remaining. Cut each artichoke in half lengthwise and use a small spoon to scoop out the fuzzy choke and any purple prickly leaves from the center, leaving the tender heart intact.

Step 2

Soak the prepared artichokes in a large bowl of cold water mixed with 2 tablespoons of fresh lemon juice for 10 minutes — this prevents browning and keeps them tender. Pat them completely dry with paper towels; excess moisture will cause splattering during frying.

Step 3

In a small bowl, combine 2 tablespoons of finely chopped fresh flat-leaf parsley, 2 minced garlic cloves, 0.5 teaspoon of freshly ground black pepper, and 0.5 teaspoon of kosher salt. Set this seasoning mixture aside for finishing.

Step 4

Heat 1.5 cups of extra-virgin olive oil in a deep 12-inch skillet or 4-quart Dutch oven over medium-high heat. Test the oil temperature after 3 minutes by dropping a small piece of artichoke leaf into the oil — it should sizzle immediately and turn golden-brown in about 2 minutes. The oil should reach 350°F on an instant-read thermometer.

Step 5

Working in batches to avoid crowding, carefully place the dried artichoke halves cut-side down into the hot oil. You should hear a vigorous, steady sizzle — if the oil is smoking or popping intensely, lower the heat slightly to medium. Fry for 8-10 minutes, undisturbed, until the cut face turns deep golden-brown with crispy, caramelized edges.

Step 6

Flip each artichoke half with tongs and continue frying the rounded side for another 6-8 minutes, stirring occasionally, until the leaves are lightly golden and fork-tender when pierced — the leaves should fan open slightly from the heat and agitation. Work in batches; crowding the pan will lower the oil temperature and result in greasy, pale artichokes.

Step 7

Using a slotted spoon, transfer the fried artichokes to a plate lined with paper towels to drain excess oil for 1-2 minutes.

Step 8

While still warm, arrange the artichokes cut-side up on a serving platter. Sprinkle the reserved parsley-garlic-salt mixture generously over each piece. Season with the remaining 0.5 teaspoon of kosher salt, then squeeze fresh lemon juice from a cut lemon wedge over everything. Serve immediately while the leaves are still crispy and warm — the contrast between the crackling exterior and tender interior is essential to this dish.