Carciofi alla Giudia
I had these at Sora Margherita in Rome. I am asking if you have ever eaten them or more so,have you ever prepared them. I live next to the artichoke capital of the world ( Castroville) and have some. I will be prepairing these this weekend.and have found some recipies. But I would like your input. Heres a picture.
I have eaten them in Rome and have also prepared them ? marcella Hazan ? Claudia Roden ( the latter, I think)
I don't recall it being difficult, but it has been several years.
I have prepared carciofi alla Guidia many times with very limited success. They were always delicious but I never achieved the spectacular results described in Marcella’s books or any other cookbook.
But, this week I made them twice with terrific results. First of all, you are very lucky to be living in Castroville because you will be able to get great and very fresh artichokes.
I am in Pennsylvania but found beautiful and very fresh artichokes at Whole Foods last weekend. The stem alone was 8 to 10 inches long (although the length of the stem is irrelevant). I think that the freshness of the artichoke is the key to success in preparing this dish.
Please review this video that depicts the correct way to make carciofi alla Guidia:
First of all you will need to put about 4 to 5 inches of peanut oil into a heavy pot. Slowly bring the temperature of the oil to about 325 to 350 degrees. Make sure the pot is big enough so that the oil does not overflow when you put in the artichoke.
You will need to clean the artichokes up very well and keep a bowl or pot of water with lemon juice (acidulated water) in it to dip the artichokes into after you cut. This will keep them from turning dark. Anytime I peel or cut any part of the artichoke I dip it into the water and sometimes rub it with a half a lemon.
1.) Remove all of the tough outer leaves then remove some more leaves! It seems very wasteful but is necessary.
2.) After removing the leaves peel the stem and peel away all of the green parts where the stem meets the body of the artichoke.
3.) Next cut off the top third of the artichoke.
4.) Spread the remaining leaves with your fingers as best you can and then remove the hairy center choke with a paring knife and a teaspoon or grapefruit spoon.
5.) Again, spread the leaves as best you can and put the artichoke into the hot oil.
You should be able to get baby artichokes where you live that have not developed a "choke". Simply snap off the tougher outside leaves, with a vegetable peeler remove the dark green skin from the base and stem(if there is any) rub with lemon
Split in half lengthwise ( if you see any that have some choke remove it)
Fry them in 350f olive oil ( not E.V.O. V.O. is fine) sprinkle with salt and/or finely grated Parmesan while draining and still hot.
There are some nice baby artichokes at the market now, also some really nice medium size for $1.00 apiece. I will try your suggestion for the babies. I did make alla giudia a couple week's ago. Fantastic,reminded me of Rome. I trimmed them leaving the choke then cooked them in olive oil about 1"1/2 deep at a medium heat turning them for 20 min. Then removing from the oil when they are soft. Carefully spreading the leaves and standing them with the stem up. Raising the heat for the second fry and returning to the oil frying them with the stem up for a couple minutes untill the leaves are crispy. Remove, drain and salt. Learned this on U Tube.