Description

Roman-style artichokes, crispy and golden, are a tasty appetizer that wins you over at the first bite. The mammole variety, typical of the area, offers a sweet and delicate flavor. Preparing them is a bit laborious, but the result is priceless! Perfect for a Sunday brunch or as a snack for a dinner with friends. The double frying makes them irresistibly crispy on the outside and tender on the inside. A true triumph of flavors and textures that will make you look great! Ideal to enjoy hot, freshly fried, with a pinch of salt.

Ingredients (4 ingredients)

2 piece artichokes _mammole variety_

oil for frying

lemons

fine salt

Preparation (6 steps)

Preparation of the artichokes

Carefully clean the artichokes, removing the hardest outer leaves. Cut the stem so that it is about 5-6 centimeters long and peel it. With a sharp knife, cut the tips until you reach the heart. As you go, place the artichokes in a bowl with water and lemon slices to prevent them from blackening.

Draining and internal preparation

Drain the artichokes from the water and lightly dig out the center with a potato peeler or knife to remove the thorns.

First frying

Dry the artichokes thoroughly. In a tall pot, heat plenty of oil for frying. Immerse the artichokes vertically, holding them by the stem, and fry them for about 8 minutes, turning them occasionally. Check the cooking with a fork: it must be able to be inserted in the center without resistance. As they are cooked, drain them and let them cool on absorbent paper.

Cooling in refrigerator

Transfer the fried artichokes to the refrigerator for a couple of hours.

Second frying

Reheat the oil for frying. Immerse the artichokes again in the boiling oil for a couple of minutes, holding each artichoke by the stem and with the leaves facing down. Place again on a sheet of absorbent paper to drain them.

Plating

Plate the artichokes, add a pinch of fine salt and serve hot.

Finished cooking? Great! 🎉

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About this recipe

Crispy Roman-style artichokes are a tribute to Roman cuisine, a simple cuisine but rich in authentic flavors. I still remember when as a child, during trips out of town with my family, we stopped in the trattorias along the Appia Antica and always ordered artichokes, prepared in a thousand different ways. This version, crispy and golden, was my favorite. The main ingredient, of course, is the artichoke. The "mammole" variety is ideal for this preparation, thanks to its round shape and sweet and delicate flavor. Its consistency, after the double frying, becomes incredibly pleasant: crispy on the outside and tender on the inside. The frying oil must be of good quality, preferably peanut oil, to ensure a light and crispy fry. The lemon, in addition to preventing the oxidation of the artichokes, adds a note of freshness that balances the richness of the frying. The salt, finally, enhances all the flavors. The preparation with the Thermomix® is not direct, but it can be useful for some phases. For example, you can use the Thermomix® to finely chop the aromatic herbs (if you want to add them) or to prepare a light batter for a more elaborate variant. However, cleaning and frying the artichokes requires a manual approach to achieve the desired result. An important tip is to dry the artichokes thoroughly before frying them, to avoid oil splashes and ensure uniform frying. The double frying is essential to obtain the perfect crispness: the first cooking softens the artichokes, while the second makes them golden and crispy. For a vegetarian or vegan version, you can replace peanut oil with extra virgin olive oil, even if the flavor will be slightly different. You can add spices such as smoked paprika or turmeric for an extra touch of flavor. For a richer variant, you can stuff the heart of the artichokes with a filling of breadcrumbs, garlic, parsley and Roman pecorino before frying them. Crispy Roman-style artichokes are perfect as an appetizer, side dish or snack for an aperitif. They can be accompanied with a yogurt and mint sauce, a homemade mayonnaise or simply with a slice of lemon. A glass of fresh and dry white wine, such as a Frascati or a Vermentino, will enhance their flavor. Fried artichokes are best eaten immediately after preparation, when they are still hot and crispy. However, they can be stored in the refrigerator for a day and reheated in the oven or in a pan before serving. For an early preparation, you can clean and blanch the artichokes in boiling water and vinegar, and then store them in the refrigerator until ready to fry.