Typical recipe from Rome!!
Preparation time: 20 minutes + 25 minutes cooking time
Ingredients for 4 servings
globe artichokes about 20 4/5 oz (600 g) 4 medium
extra-virgin olive oil 1/3 cup (80 ml)
salt and pepper to taste
Remove the hard outer leaves of the artichokes, and cut the stem, leaving about 1 inch (3 cm).
With a very sharp knife, trim all around the head of each artichoke in such a way as to remove just the hard part of the leaves.
Soak them in water with lemon juice so they do not turn black.
In a large skillet, heat olive oil to about 270° f (130° c). there should be enough oil to cover the artichokes.
Drain the artichokes of excess water, dry them and then flatten them slightly on a chopping board by pressing on the base so the leaves spread out. sprinkle a pinch of salt and pepper inside the leaves that are no longer tightly closed.
Slip the artichokes into the skillet and fry them for about 20 minutes or until you can easily insert a knife in the flesh.
Drain the artichokes on paper towels.
Just before serving, raise the temperature of the oil to about 350° f (180° c) and return the artichokes to the skillet for 3-5 minutes to make them crunchy.
Drain on paper towels and serve hot.