Ingredients
1 artichoke per person
1 fresh lemon
1 slice preserved lemon
Abundant olive oil for deep frying.
Method
Sources
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dataset
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Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Tender artichoke hearts — antipasto, dips, pasta, pizza
Large cypress tub — season sushi rice for parties and large batches
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Tender artichoke hearts — antipasto, dips, pasta, pizza
Large cypress tub — season sushi rice for parties and large batches
Record your recipes and experiments — organized cooking journal
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Fill a large bowl of water. Quarter the lemon and squeeze to acidulate the water. Trim the artichoke: break off the outside leaves until you get down to the pale, green ones. Keep the bottom ones attached to hold the base together. Using a turning knife or a vegetable peeler scrape down the stem. Cut off enough of the top of the artichoke for you to get inside with a spoon or better still a melon baller. Scrape out the hairy choke. Exposing the heart. Place the artichoke in the acidulated water while you heat the oil in a deep sauce pan. Leave enough space on the stem of the artichoke for you to lift it in and out. Yes, you can use a fryolater if you own one. When the oil begins to shimmer dry the artichoke with a towel. Test the oil by tossing in one of the discarded leaves. It should sizzle and fry immediately. You'll need a temperature of about 375F. Open up the artichoke like a big flower blossom and using the stem and plunge it into the oil. Don't burn yourself. When it looks crispy and brown it's done. Chop up the preserved lemon and scoop it into the middle of the choke and serve.