Artichokes jewish style
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Artichokes jewish style
  Jewish    Italian    Vegetables  
Last updated 6/12/2012 1:05:08 AM. Recipe ID 29948. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Artichokes jewish style
 Categories: Italian, Vegetables
      Yield: 6 Servings
     12    Artichokes; medium, fresh
      2    Lemons; juice and rinds
      2 tb -salt
      1 ts -pepper; freshly ground
      3 c  Olive oil
  Carciofo All Guidia To quote the author, "This is the most famous of
  all Italian Jewish foods. It originated with the Roman Jews, and owes
  its fame to having been served at a restaurant in the Roman ghetto
  where it was discovered and quickly adopted by connoisseurs of
  excellent food all over Europe. Utimately it found its way into many
  Italian cookbooks, My mother, a Jewish woman who was born and raised
  in Rome, prepared especially delicious Carciofi all Guidia (better
  than you could find in any restaurant!). I watched her prepare them,
  and have prepared them myself, practically all my life. Here in my
  mother's technique in detail"
  Trim the artichokes as detailed in "How to clean artichokes- Jewish
  style" and keep them in lemon water till you are ready to use them.
  "Drain the two artichokes and, holding one in each hand by the stem
  and bottom, gently hit the leafy parts against each other until the
  leaves of one open up a little. Place the opened artichoke, bottom
  up, on a board or a working surface. Drain another artichoke from its
  bath and repeat what you did with the first two, and line up the one
  that opens next to the last one. Continue until all the artichokes
  are opened up. The last one will have to be tapped against the board.
  In a small bowl, combine salt and pepper. Take one artichoke at a
  time and sprinkle all over, including between the leaves, with salt
  and pepper mixture. Heat the oil in a deep earthenware or similar
  saucepan. Cook as many artichokes at a time as fit in one layer over
  moderate heat for 20 to 25 minutes, or until the bottoms and the
  sides are well browned. During the cooking period, sprinkle some cold
  water over the artichokes to produce steam, so that the inside will
  be cooked, too. To do this the authentic way, have a bowl containing
  cold water near the range. Dip your closed fist in the water and then
  open it forcefully over the roasting artichokes. Repeat sprinkling
  several times. When all the artichokes are done, transfer them to a
  plate, bottom side down to keep the moisture in.* Pick them up at the
  bottom with a fork and dip them, one by one in the hot oil again,
  pressing the leaves to the bottom of the pan. The artichokes will
  open up like roses and the leaves will become golden and crisp. Serve
  NOTE: Although traditionally Carciofi alla Giudia are served piping
  hot, they are delicious at room temperature.
  *Up to this point you may prepare the artichokes several hours ahead
  of time and keep them, bottom side down, so that they do not lost
  their moisture. Should they become too dry, sprinkle some cold water
  on them when reheating and press the leaves down against the bottom
  of the pan.

Didn't find the recipe you were looking for? Search for more here!

[an error occurred while processing this directive]
Recipe ID 29948 (Apr 03, 2005)

[an error occurred while processing this directive]