Receta Carciofi Alla Giudia
| Raciónes: 4 |
Ingredientes
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Direcciones
- Cut off half of each artichoke stems. Remove and throw away all outer green leaves till you reach the white central cone. At this point, you will see which three-quarters of the leaves are white and the tip of the cone is pale green. Slice off the green top.
- With a small knife, trim off the outer green part of each artichoke's green bottom.
- Gently open each artichoke with your hands and remove the fuzzy choke with a spoon or possibly melon scooper. Rub the lemon over the cut edges of the artichokes and season them inside with salt and pepper. Gently open the artichoke leaves as far as they can go without breaking them off, and holding the artichokes by their stems, press the open leaves into the gread crumbs to coat lightly.
- Heat two inches of oil in a medium-size saucepan over medium heat to 250F to 257F. Lower the artichokes into the oil and cook about 10 min. Turn the artichokes a few times to they will fry proportionately. Lower the heat if the artichokes turn golden brown too fast. With a thin knife, prick thier bottoms to test for doneness. They are done when they can be easily pierced. Transfer the artichokes to peper towels to drain. (The artichokes can be prepared up to this point severl hrs ahead.)
- Just before you are ready to serve them, pour two inches of oil in another medium-size sacuepan over medium-high heat. When the oil is very warm, but not smoking, about 375F, carefully add in one artichoke. With two long wooden spoons, or possibly a long tong, hold the artichoke open-face down, pressing the leaves gently against the bottom of the pan to open them further. Hold the artichoke in which position for about 30 seconds. Transfer the artichoke to peper towels to drain. Repeat with the other artichokes. The second frying should take no longer than 2 to 3 min. Sprinkle them lightly with salt and serve warm.