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Crispy Fried Artichokes alla Giudia
This crispy, golden artichoke dish makes a perfect addition to any holiday table—lightly fried and finished with a drizzle of Sabatino Lemon Olive Oil and a squeeze of fresh lemon for a bright, flavorful touch.
Ingredients
2 lemons
6 cups vegetable oil for frying
Salt & Fresh Black Pepper
Sabatino Lemon Infused Oil (for drizzling)
Method
- Begin by peeling away the tough, dark outer leaves until the pale, tender inner leaves are exposed. Using a sharp paring knife, trim off the top of each artichoke to remove any thorny tips, shaping it as you go until it resembles a tight rosebud.
- Use the same knife or a Y-peeler to strip the fibrous outer layer from the stems, revealing the tender core.
- To prevent oxidation, rub each trimmed artichoke with a lemon half. Then submerge them in a bowl of cold water with lemon juice. Cover with a damp kitchen towel to keep them fully immersed.
- After soaking, drain the artichokes well and gently pat them dry with paper towels.
- In a deep pot or fryer, heat the vegetable oil to 280°F (140°C). Carefully lower in the artichokes, ensuring they’re fully submerged. Fry for 10 minutes, or until fork-tender. Transfer to a plate and cool upside-down for a few minutes.
- Raise the oil temperature to 340°F (170°C). Return the artichokes to the oil, this time placing them leaf-side down. Gently press the base to encourage the leaves to fan out like petals. Fry for another 2–3 minutes, until golden and crisp.
- Drain on paper towels. Season generously with salt and freshly cracked black pepper. Just before serving, drizzle with Sabatino Lemon Infused Oil for a bright, citrusy finish.
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