This Deep Fried Blooming Artichoke Will Blow Your Mind
Recipes in this Video
Jewish Style Artichokes, or Carciofi alla Giudia, originated in the Roman Jewish community, where they became a beloved dish. Traditionally served during Passover, these artichokes are deep-fried to achieve a crispy texture, symbolizing the celebration of spring and renewal. Today, this dish is enjoyed in various Italian restaurants around the world, often served as a side dish or appetizer.
Ingredients
- ●artichokes
- ●lemon
- ●olive oil
- ●garlic
- ●parsley
- ●salt
- ●black pepper
- ●flour
Instructions
- 1Prepare artichokes by removing tough outer leaves and trimming the tops.
- 2Soak artichokes in water with lemon juice to prevent browning.
- 3Heat olive oil in a deep pan over medium-high heat until shimmering.
- 4Dust artichokes lightly with flour, shaking off excess.
- 5Carefully lower artichokes into hot oil, cut side down.
- 6Fry artichokes for 10-15 minutes until golden brown and tender.
- 7Remove artichokes and drain on paper towels.
- 8In a bowl, mix minced garlic, chopped parsley, salt, and pepper.
- 9Sprinkle garlic-parsley mixture over fried artichokes before serving.
Ingredient Alternatives
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil provides a similar flavor with a higher smoke point.
flour
Healthier: almond flour
Cheaper: cornstarch
Almond flour is gluten-free while cornstarch is less expensive.
Techniques
Equipment
Also Known As
Cacio e Pepe, originating from Rome, is a classic Roman dish that translates to 'cheese and pepper.' Traditionally enjoyed by shepherds, it highlights the simplicity of few ingredients—pasta, cheese, and pepper—transformed into a comforting meal. Today, it's celebrated worldwide, often featured in Italian restaurants and home kitchens alike.
Ingredients
- ●spaghetti
- ●pecorino romano cheese
- ●black pepper
- ●salt
- ●water
Instructions
- 1Bring a large pot of salted water to a boil.
- 2Add spaghetti to the boiling water and cook until al dente, about 8-10 minutes.
- 3Reserve 1 cup of pasta cooking water, then drain the spaghetti.
- 4Return the drained spaghetti to the pot off the heat.
- 5Grate pecorino romano cheese into the pot with the spaghetti.
- 6Add freshly cracked black pepper to the pot.
- 7Pour in a small amount of reserved pasta water and toss to combine.
- 8Continue adding pasta water gradually while tossing until a creamy sauce forms.
- 9Taste and adjust seasoning with more cheese or pepper as desired.
- 10Serve immediately, garnished with extra cheese and black pepper.
Ingredients
- ●4 large artichokes
- ●1 lemon, halved
- ●1 cup all-purpose flour
- ●1 cup cold water
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp garlic powder
- ●Vegetable oil for frying
Instructions
- 1Fill a large bowl with cold water and squeeze the juice of one lemon half into it. Add the lemon halves to the water.
- 2Trim the artichokes by removing the tough outer leaves and cutting off the top third of each artichoke. Remove the choke with a spoon if necessary.
- 3As you prepare each artichoke, place it in the lemon water to prevent browning.
- 4In a mixing bowl, combine the flour, salt, black pepper, and garlic powder. Gradually whisk in the cold water until smooth to create a batter.
- 5Heat vegetable oil in a deep frying pan over medium-high heat until hot (about 350°F or 175°C).
- 6Remove the artichokes from the lemon water and shake off excess water. Dip each artichoke into the batter, ensuring it is well coated.
- 7Carefully place the battered artichokes in the hot oil, frying them in batches if necessary. Fry for about 10-12 minutes or until golden brown and crispy.
- 8Using a slotted spoon, remove the artichokes from the oil and drain on paper towels.
- 9Serve hot, garnished with lemon wedges.
Equipment
Originating in Rome's working-class trattorias, Carbonara was a hearty meal for charcoal workers (carbonari). The dish celebrates simple ingredients—eggs, cured pork, cheese, and black pepper—transformed through technique. Today it's beloved worldwide, though purists insist on guanciale over bacon.
Ingredients
- ●spaghetti
- ●guanciale
- ●eggs
- ●Pecorino Romano cheese
- ●black pepper
- ●olive oil
Instructions
- 1Boil water in a large pot and add salt.
- 2Cook spaghetti in boiling water until al dente, about 8-10 minutes.
- 3While pasta cooks, heat olive oil in a skillet over medium heat until shimmering.
- 4Add guanciale to the skillet and sauté until crispy, about 4-5 minutes.
- 5In a bowl, whisk together eggs and grated Pecorino Romano cheese until smooth.
- 6Remove the skillet from heat and add the drained spaghetti, tossing to combine.
- 7Pour the egg and cheese mixture over the pasta, stirring quickly to create a creamy sauce.
- 8Add reserved pasta water as needed to achieve desired consistency.
- 9Season with freshly cracked black pepper to taste.
- 10Serve immediately, garnished with additional cheese if desired.
Ingredient Alternatives
guanciale
Healthier: pancetta
Cheaper: bacon
Pancetta and bacon are more accessible alternatives to guanciale.
Pecorino Romano cheese
Healthier: Parmesan cheese
Cheaper: Grana Padano
Parmesan and Grana Padano are less expensive and still provide a rich flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●400g spaghetti
- ●150g guanciale, diced
- ●100g pecorino romano cheese, grated
- ●1/2 tsp black pepper
- ●salt to taste
Instructions
- 1Bring a large pot of salted water to a boil.
- 2Add the spaghetti to the boiling water and cook according to package instructions until al dente.
- 3While the pasta is cooking, heat a large skillet over medium heat.
- 4Add the diced guanciale to the skillet and cook until crispy, about 5-7 minutes.
- 5Once the pasta is cooked, reserve 1 cup of pasta water and then drain the spaghetti.
- 6Add the drained spaghetti to the skillet with the guanciale and toss to combine.
- 7Remove the skillet from heat and add the grated pecorino romano cheese and black pepper, tossing quickly to create a creamy sauce.
- 8If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 9Taste and adjust seasoning with salt if necessary.
- 10Serve immediately, garnished with extra pecorino and black pepper if desired.
Equipment
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