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Recipe Artichokes alla giudia of of 28-03-2017 [Updated on 28-03-2017]
THE artichokes alla giudia they are a very tasty appetizer or side dish from Lazio, which however derives from the Jewish culinary tradition. In fact, the recipe was born in the Jewish ghetto of the capital, where artichokes were the dish that the Jews ate at the end of the fast. There recipe provides a first preparation of fried artichokes which must then be fried again in the pan! A scenic dish that is somewhat reminiscent of sunflowers but above all a tasty way to bring this fabulous vegetable to the table that acquires a nice crunchiness during cooking. For the realization of this recipe you must use the violets, typical artichokes with a round and fairly compact shape with which they are also prepared artichokes alla Romana.
Well girls, I'll leave you with the recipe and have a good day, see you later: *
How to make artichokes alla giudia
Start cleaning the artichokes by removing the tough outer leaves, cutting the stem and the tips.
If you don't know how to do it, take a look at the guide by clicking here.
When they are clean, place them in a bowl with the lemon and leave them to soak for 10 minutes.
After the time has elapsed, transfer them to absorbent paper to dry them well.
When they have lost the water, knock them to make them open a little.
Dip the artichokes in a pan with hot oil and fry them for about 10 minutes, over medium heat.
When they are ready (to understand if the artichokes are cooked, put a toothpick in the base of the stem, if it is not too resistant to enter, then the cooking will be right) put them upside down on absorbent paper and let them cool.
Once cold, open the leaves slightly outwards, then add salt and pepper.
Refrigerate them again, this time in a pan, over high heat, and in less oil, for a few minutes on both sides.
When they have reached a beautiful amber color, your Roman-style artichokes will be ready to be brought to the table.