Soma Sengupta Passover Recipes Carciofi Alla Giudia Fried Arti
Reimagine your Passover table with the irresistible charm of "Soma Sengupta Passover Recipes Carciofi Alla Giudia," a modern take on the classic Jewish-Roman fried artichoke dish. This recipe transforms tender globe artichokes into crispy, golden blossoms bursting with flavor, thanks to a light seasoning of kosher salt, black pepper, and the delicate aroma of extra virgin olive oil. The artichokes are carefully trimmed and opened into flower-like shapes before being fried to crunchy perfection, creating a visually stunning addition to any festive meal. Perfect as a warm appetizer or a decadent side dish, these artichokes are a crowd-pleasing nod to tradition with a modern twist. Garnished with fresh parsley for an herbal finish, this dish is an elegant way to elevate your Passover menu.
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Recipe Information
Ingredients
- 4 whole Globe artichokes
- 1 whole Lemon
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 2 cups Extra virgin olive oil
- 6 cups Cold water
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Fill a large bowl with cold water and squeeze the juice of the lemon into the water. This will prevent the artichokes from browning as you prepare them.
Trim each artichoke by removing the tough outer leaves until you reach the tender, lighter green leaves. Cut off the top third of the artichoke, trim the stem, and peel the tough outer layer of the stem.
Using a small pairing knife, clean out the fuzzy choke in the center of the artichoke if necessary. Place the cleaned artichoke in the lemon water immediately to avoid browning.
Once all artichokes are trimmed and submerged in lemon water, gently pat them dry with a clean kitchen towel or paper towel.
Season the artichokes generously with kosher salt and black pepper, ensuring the seasoning gets between the leaves.
In a deep, heavy-bottomed pan, heat the extra virgin olive oil over medium heat until it reaches 350°F (176°C). If you don’t have a thermometer, test the oil by dropping in a small piece of bread; it should sizzle and turn golden within 30 seconds.
Gently press the artichokes against a flat surface, spreading the leaves outward to achieve a flower-like shape.
Carefully lower one artichoke at a time into the hot oil, stem-side up. Fry for 6-8 minutes, or until the leaves are crisp and golden brown. Use a slotted spoon or tongs to rotate and ensure even browning.
Remove the artichokes from the oil and drain on a plate lined with paper towels. Repeat with the remaining artichokes.
Before serving, sprinkle with additional salt if desired and garnish with chopped parsley for a fresh pop of color.
Serve the Carciofi Alla Giudia warm as a standalone appetizer or as a side dish.
Nutrition Facts
Calories |
17 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 645 mg | 28% | |
| Total Carbohydrate | 5.5 g | 2% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.4 g | ||
| Protein | 0.7 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 85 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
