Crispy Roman-Style Artichokes

Ingredients

• 4 large artichokes 4 large artichokes
• 2 lemons 2 lemons
• 4 cups (946ml) vegetable oil, for frying 4 cups (946ml) vegetable oil, for frying
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 4g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Fill a large bowl with water and squeeze the juice of one lemon into it.
2. 2.
   Trim the stem of each artichoke, leaving about 1 inch attached. Remove the tough outer leaves until you reach the tender, pale green ones.
3. 3.
   Cut off the top third of each artichoke and use a spoon to remove the choke (the fuzzy part) from the center.
4. 4.
   Place the cleaned artichokes in the lemon water to prevent browning.
5. 5.
   In a small bowl, combine the minced garlic, chopped parsley, dried oregano, salt, and black pepper.
6. 6.
   Drain the artichokes and pat them dry with a kitchen towel.
7. 7.
   Gently spread open the leaves of each artichoke and sprinkle the seasoning mixture evenly between the leaves.
8. 8.
   Heat the vegetable oil in a large, deep pot over medium-high heat until it reaches 180°C (350°F).
9. 9.
   Carefully lower the artichokes into the hot oil, one at a time, and fry them for about 10 minutes or until they turn golden brown and crispy.
10. 10.
    Remove the fried artichokes from the oil and place them on a paper towel-lined plate to drain excess oil.
11. 11.
    Squeeze the juice of the remaining lemon over the fried artichokes.
12. 12.
    Serve the Crispy Roman-Style Artichokes hot as an appetizer or side dish.

Treat your ingredients with care...

• Artichokes — When cleaning the artichokes, be sure to remove the tough outer leaves until you reach the tender ones. This will ensure a more enjoyable eating experience.
• Lemon — Squeezing lemon juice into the water when soaking the artichokes helps prevent browning and adds a subtle tanginess to the dish.

Tips & Tricks

• To achieve maximum crispiness, make sure the artichokes are thoroughly dried before frying.
• Serve the Crispy Roman-Style Artichokes with a side of lemon wedges for an extra burst of flavor.
• If you prefer a milder garlic flavor, you can reduce the amount of minced garlic in the seasoning mixture.
• For a touch of heat, sprinkle some red pepper flakes over the fried artichokes before serving.
• If you don't have vegetable oil, you can use sunflower oil or canola oil as a substitute.

Serving advice

Serve the Crispy Roman-Style Artichokes as an appetizer or side dish. They are best enjoyed hot, straight from the frying pan. Pair them with a refreshing green salad or a crusty Italian bread to complete the meal.

Presentation advice

Arrange the Crispy Roman-Style Artichokes on a platter, with their golden-brown exteriors facing upwards. Garnish with a sprinkle of fresh parsley for a pop of color. The artichokes' unique shape and crispy texture will make them an eye-catching centerpiece at any table.