"Jewish Artichokes Recipe"
Source: The Italian Gourmet,
courtesy of Cooking.com
Served above all in Rome, this dish used to be found only in the
restaurants of the so-called Jewish ghetto area around Portico d'Ottavia,
but now one can eat it in almost any restaurant.
8 large artichokes
Juice of 1 lemon
Salt and freshly ground pepper
Abundant olive oil
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Set of four.
It is essential to choose very young artichokes of the type the
Romans call cimarola for this dish. Remove the tough outer leaves
from the artichokes. Using scissors, trim the stems to about 1 1/2-inch
long. Using a small, sharp knife, shape the artichokes one at a
time by turning them with one hand as you cut to remove the toughest
parts of the remaining leaves. Peel stems. As each artichoke is
prepared, plunge it into a basin of water and lemon juice to prevent
As soon as all the artichokes are prepared, remove from the water
and dry well. Bang each artichoke against the table so it opens
out like a sunburst. Dust the insides with salt and pepper.
Put a wide, high-sided pan on to heat with sufficient olive oil
to reach half way up the artichokes when they are laid on the bottom.
When the oil is hot (but at less than its maximum temperature),
add the artichokes and cook, turning often, about 10 minutes. Turn
the artichokes over and stand them, head down, in the pan. Turn
up the heat to its highest and cook for 10 minutes. Remove the artichokes
from the oil and drain on paper towels before serving.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 279 Fat: 14g Carbohydrates: 37g
Cholesterol: 0mg Sodium: 886mg Protein: 11g
Fiber: 18g % Cal. from Fat: 45% % Cal. from Carbs: 53%
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