Fried Artichokes Recipe (2024)

can frozen (defrosted) artichoke hearts be used?

Yes they can. It won't be exactly the same as a whole fresh artichoke but I know many chefs who do that in restaurants.

My mom used frozen artichokes for years and served them as a delicacy during the holidays. Simply made, she dipped the artichokes in an egg wash and tossed them in breadcrumbs flavored with Pecarino-Romano cheese, fresh parsley, salt and pepper. Fresh out of the frying pan they were delicious!

Some growers have the Roman artichokes in California today. But really, any artichokes will do.

Heritage is Southern Italian. This is not the way we (understand lots of renditions) prepare them - we use just the hearts, flour, egg (second), fry in olive oil, serve with Romano, lemon.

The choke (the hairy part deep inside) is not edible and should be removed and tossed. The rest refers to the remaining part of the artichoke.

In the accompanying article, Joan Nathan wrote " When artichokes are in season, she cooks hundreds, freezing them after the first frying and refrying them for Passover and birthdays and family gatherings throughout the year. “

Regarding Step 4, what am I doing here? What does "them" refer to? Remove the chokes and fry the leaves? What do I do with the choke? I am utterly confused."Gently open leaves to remove choke (using a grapefruit spoon or melon baller) and encourage the leaves to spread. You can now freeze them or leave them out, stem side up, for a few hours until ready to finish."

A squeeze of fresh lemon juice at the end is excellent, too.

There are great videos on Youtube showing the prep knife work. Don't let fear of the unknown prevent you from this recipe.

Fiber. Remember that artichokes have a lot of fiber. Eeeesh

What a treat. I have made Carciofi alla Giudea a few times with Mammone Romane artichokes. I don't do it often enough to get the knife work down to a science the way I have seen it done in Rome (they use a shoe-soler's knife). So, I peel the outer leaves until the bottom is greener than purpler, then slice through the top, and trim the stem. Basta. I have experimented with single and double fry. Double frying takes forever (depending on the size of the choke) but gives the best results.

"Expired" artichokes with wrinkled and cry outer petals are often sold cheap in markets.These, after trimming, are fine for frying.

Had fried artichokes in Rome and have been looking for a recipe like thisever since.

Where did anyone find frozen artichokes? Patty

This is a traditional Roman- Jewish recipe. The description is quite accurate. The artichoke typology makes the difference. Try to find the "mammola" type.

How to cut a roman artichoke ttps://www.youtube.com/watch?v=MDwMdriM7t4

I have not cooked these but I have been lucky enough to eat them in Rome. Oh my, they are so very delicious.

I'm not sure why the center part has come to be referred to as the "choke". It's a thistle.

Is there a preferred oil for this?Olive,vegetable, grapeseed?

Can I do this in my air fryer?

How do you eat this thing?

Followed directions precisely and this turned out to be a very fiddly and labor-intensive treat. Like artichoke-flavored potato chips with a sweet, juicy heart. Unlike my usual artichoke fails, I found these directions gave me enough information to actually trim the artichokes down to just the edible bits, rather than trying to choke down a mouthful of thorns.

A squeeze of fresh lemon juice at the end is excellent, too.