Ingredients
- 1 lemon
- water
- 4 medium-sized artichokes
- plenty of olive oil
- sea salt, to taste
Instructions
- Fill a large bowl with water and the juice of one lemon.
- Working one artichoke at a time, trim the stem to 1 1/2–2 inches. Using a vegetable peeler, remove the outer dark green layer of the stem, revealing the softer, lighter green center. Cut off the artichoke’s thorny top (horizontally) using a serrated knife and then carefully slice the artichoke in half (vertically). Remove the artichoke’s tough outer leaves until only the soft inner leaves remain. Using a small spoon, remove the hairy “choke” at the center of each artichoke half. (It may seem like you are wasting a lot of the plant, which is kind of true. Assuage your guilt by composting them!) Once prepared, add to lemon water until ready to fry.
- At this point, open your windows and turn on a fan!
- Select a pot that is large enough to comfortably hold all of the artichoke halves.
- Place them in the pot, fill with oil until chokes are half covered. Then add water to cover. Bring pot to a simmer and cook, uncovered, about 15 minutes until they are cooked but not too soft. Remove with tongs and place on a platter.
- Heat about one inch of oil in a cast iron pan (or other heavy pan). Using a pair of tongs, and lots of care, place the choke halves side down in the oil. Be really careful — hot oil splatters and hurts. Fry for about 12 minutes, flipping the chokes halfway through, until brown and crispy on both sides.
- Turn off the heat and remove the fried chokes with tongs. Place onto paper towels to drain. Sprinkle with salt and serve warm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Quick
- Cuisine: Jewish