RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Artichokes, Fried Jewish-Style: Carciofi alla Giudia - pareve
So many think of Jewish food as being adaptation of prevalent cuisine to _kashruth_, the Jewish dietary laws. I've been fascinated to learn, particularly from "The World of Jewish Cooking," by Gil Marks, how much other world cuisines have also been influenced by Jewish innovations. There are prominent examples in Italian cuisine, in particular. Recently, I received a note from someone who rhapsodized over the memory of the following dish from her student days in Italy. This is from the Gil Marks book, which I highly recommend to anyone who has an interest in the historic context of many of our recipes and/or would enjoy an eclectic collection of wonderful dishes from a variety of cultures where the Jews have lived. Carciofi alla Giudia ~~~~~~~~~~~~~~~~~~~~~~~ Jewish-Style Fried Artichokes 6 to 8 servings Juice of 1 lemon 6 to 8 small artichokes salt to taste ground black pepper to taste Olive or vegetable oil for deep frying 1. Add the lemon juice to a bowl of cold water. Cut off about 1 inch from the top of each artichoke. Remove the loose, tough outer leaves around the bottom. Scoop out the choke, leaving the leaves and heart intact. Trim the dark green exterior from the bottom and stem, leaving the stem intact. Place the artichoke in the lemon water to prevent discoloration. 2. Holding each artichoke by the stem, place top side down on a flat surface, and press to loosen the leaves without breaking. Sprinkle with salt and pepper. 3. Heat at least 1-1/2 inches of oli in a saucepan over medium heat. In batches, add the artichokes and fry, turning occasionally, until browned on all sides, about 20 minutes. During frying, occasionally sprinkle the tops of the artichokes with cold water, producing steam that helps to cook the interior. 4. Drain the artichokes on paper towels. Place top side down on a plate and let stand at least 1 hour. 5. Reheat the oil. Holding each artichoke by the stem, dip into the oil, pressing the leaves against the bottom of the pan. Serve warm or at room temperature. From "The World of Jewish Cooking," by Gil Marks
