Dry the trimmed heads thoroughly before they meet the oil. A thermometer keeps the two frying stages distinct, and cooking one head at a time leaves room for the leaves to open.
Make ahead Complete the trimming before heating the oil. The first-fried heads need about 10 minutes on a rack before you open the leaves; finish the second fry just before serving.
Carciofi alla giudia
Prep 30 min · Cook 1 hr 25 min · Rest 10 min · Serves 4 · Difficulty Medium
Method
Squeeze the lemon into 1.5 liters of cold water in a bowl. Shorten each artichoke stem to 4–5 cm and peel away its stringy outer layer. Pull off the tough outer leaves generously.Squeeze the lemon into 6⅓ cups of cold water in a bowl. Shorten each artichoke stem to 1½–2 in and peel away its stringy outer layer. Pull off the tough outer leaves generously.
With a small sharp knife, trim the fibrous leaf tips in a spiral around the head, leaving a rounded rose shape. Open the center gently and remove any fuzzy choke. Keep each cleaned head in the lemon water while trimming the others.With a small sharp knife, trim the fibrous leaf tips in a spiral around the head, leaving a rounded rose shape. Open the center gently and remove any fuzzy choke. Keep each cleaned head in the lemon water while trimming the others.
Drain, shake water from between the leaves and dry the heads and stems thoroughly with clean towels. Set the rack over a tray. Pour the oil into the deep pot, keeping it no more than half full, and heat to 140°C.Drain, shake water from between the leaves and dry the heads and stems thoroughly with clean towels. Set the rack over a tray. Pour the oil into the deep pot, keeping it no more than half full, and heat to 275°F.
Fry one artichoke at a time with its leaves facing up, keeping the oil near 140°C. Allow about 12–15 minutes per head, spooning oil over any exposed leaf bases as needed, until a fork enters the thick stem and heart easily. Lift out and drain on the rack. Return the oil to temperature before the next head.Fry one artichoke at a time with its leaves facing up, keeping the oil near 275°F. Allow about 12–15 minutes per head, spooning oil over any exposed leaf bases as needed, until a fork enters the thick stem and heart easily. Lift out and drain on the rack. Return the oil to temperature before the next head.
Let each first-fried artichoke cool for about 10 minutes, until comfortable to handle. Gently spread its leaves outward, without breaking them off, and season inside and out with salt and pepper.Let each first-fried artichoke cool for about 10 minutes, until comfortable to handle. Gently spread its leaves outward, without breaking them off, and season inside and out with salt and pepper.
Heat the oil to 175°C. Fry one artichoke at a time head-down, with the stem pointing up, for about 2–3 minutes, until the leaves open and turn golden and crisp. Turn briefly to warm the stem, then lift out and drain on paper towels. Keep all water away from the hot oil.Heat the oil to 350°F. Fry one artichoke at a time head-down, with the stem pointing up, for about 2–3 minutes, until the leaves open and turn golden and crisp. Turn briefly to warm the stem, then lift out and drain on paper towels. Keep all water away from the hot oil.
Serve each artichoke straight away, flower-side up. Let the oil return to 175°C between heads so the leaves fry crisply.Serve each artichoke straight away, flower-side up. Let the oil return to 350°F between heads so the leaves fry crisply.
