Vegan Carciofi alla Giudia
Carciofi alla Giudia is a legendary Roman Jewish speciality: whole artichokes trimmed and fried until they open like golden flowers, with crisp, nutty outer leaves and a tender, melt‑in‑the‑heart core. This fully vegan version follows the authentic method exactly — no eggs, dairy, or animal products needed — letting the artichoke’s natural flavour shine through, finished with nothing but salt and fresh lemon. Crispy, elegant, and unforgettable.
Shared by clever
Time
25 min
Serves
4
Difficulty
medium
đź›’ Ingredients
- 4–6 fresh globe artichokes (small to medium, firm and tight)
- 1 lemon (half for soaking water, half for serving)
- 1 litre cold water,, 1 tbsp fine salt
- Neutral oil for deep frying (sunflower, peanut, or vegetable oil)
- Flaky sea salt for finishing
👩‍🍳 Instructions
- 1
Prep artichokes: Fill a bowl with cold water and squeeze in half the lemon to stop browning. Trim the tough outer leaves, cut off the sharp top third, trim the stem flat, and gently spread the leaves open without breaking them. Scoop out the fuzzy choke from the centre with a small spoon. Drop immediately into the lemon water.
- 2
Blanch: Bring salted water to a gentle boil. Add artichokes and cook for 5–6 minutes; drain well and pat completely dry with a clean cloth — any moisture will make oil splatter and prevent crisping.
- 3
Fry: Heat oil in a deep pan to 170–180 °C (340–350 °F). Lower artichokes in stem‑first, then fry upright for 3–4 minutes until they start to open and colour. Turn carefully and fry all sides until deep golden and very crisp (about 6–8 minutes total).
- 4
Finish: Lift out, drain on kitchen paper, and sprinkle generously with flaky sea salt while hot. Serve immediately with fresh lemon wedges to squeeze over.