The perfect recipe: artichokes alla giudia
The perfect recipe: artichokes alla giudia

Video: The perfect recipe: artichokes alla giudia

Video: The perfect recipe: artichokes alla giudia
Video: Artichokes Jewish-style ( carciofi alla giudia ) - Italian recipe 2024, March
Anonim

Who wants medieval torture for engaged couples who do not eat artichokes alla giudia put your finger below. To one of them, Dadaist more than ever, one day I said: I am not a sophisticated woman but I am proud of my legs under my apron and of my Jewish artichokes. I don't know if I made myself clear. So, let's start with the fundamentals: only violets are used, Roman artichokes with a fleshy and rounded appearance, you recognize them because they are more beautiful than the flowers of certain boyfriends. After all, would you ever make a pizza with Galbanino? Why then the artichokes alla giudia without the violets. The Roman cuisine of Ada Boni saved my life.

Since cleaning and frying is not enough, I'll let Giallo Zafferano explain everything you wanted to know and bla bla bla about cleaning artichokes.

Roman artichokes
Roman artichokes

Another thing: you need two cooking, one to soften and cook, one to crunch, then go with Berlusconi's letter on the IMU refund and ask if in the meantime a food thermometer is anticipated.

Bonus track: the essential version of Sora Lella.

The expert.

For a dish of symphonic artichokes alla Giudia, we Romans go to Umberto Pavoncello at the Nonna Betta restaurant: science and heart from the ghetto of the capital. And it is immediately shocked. Yes to violets, but if the call becomes irresistible, yes to Sardinian, Sicilian and Apulian ones too. Cleaning corner: the secret of the perfect artichoke lies in the sharpening of the knife and in the spiral, then after the first leaves we start with the small knife, cutting upwards, until you have a bud. To finish the frying: lots of oil and double cooking. Now I explain.

Giudia artichokes
Giudia artichokes

The perfect recipe.

4 violets, peanut oil, salt and pepper - Water and lemon

Sorry to be brutal, but I tear the heart from the violets with the anger of a betrayed lover. Sprinkled my hands with lemon, I remove the outer leaves of the artichokes. Armed with a small knife, I start from the bottom and turning the artichoke on itself I eliminate the purple part of the leaves and the woody part of the stem. Once the operation is finished, I place the artichokes in the bowl of acidulated water, put the pan on the fire and pour in the extra virgin olive oil.

The temperature of the first cooking must be around 150 ° C, so that the artichokes are cooked inside. Once reached, I drain the remaining water and let them cook for ten minutes, at the end I check the cooking with the tip of the knife: if it penetrates the heart of the flower, they are ready. I let them dry on absorbent paper for about twenty minutes.

Drained and slightly warmed, I spread the leaves of the artichoke with my thumb, as if to sweep it. I season with salt and pepper and let it flavor, I bathe the outer leaves with some splashes of water, I dip them in hot oil, which I have brought to 170 ° C: the water makes the outer leaves of an irresistible crunch. I let it cook for 2 or 3 minutes and let it drain. I serve them lukewarm, with no oil residue on the plate and no regrets for the line.

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