Carciofi Alla Giudea (artichokes Jewish Style)
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
Possible health benefits
General information, not medical advice.
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Lemon
High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of protein · 1.1 g per 100 g, 15% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Prepare a bowl of cold water with the lemon juice. Trim artichokes with small, sharp paring knife by trimming off the small tough outer leaves near the stem. Cut off and discard 1/2 inch off bottom of stem. Trim off dark green, tough outer portion. Gently open up the leaves to expose the hairy choke inside. Using a small stainless steel spoon, scrape out and discard choke. Place artichokes in bowl of lemon-water till ready to cook.
- Drain 2 artichokes and, holding one in each hand by the stem and bottom, gently knock the leaf parts against each other until leaves open up a little. Repeat until all artichokes are opened (or tap lightly against a cutting board to open).
- Combine salt and pepper and sprinkle over artichokes, including between the leaves. Heat oil in a heavy pan, large enough to cook artichokes in a single layer (or in 2 batches). Add artichokes and cook over moderate heat 20 minutes or until bottoms and sides are well browned. When artichokes are soft when stuck at the center with a skewer, remove them from the pan. Reserve the pan with the oil.
- When ready to serve, reheat the oil to 365 degrees on a frying thermometer; pick up one artichoke at a time by sticking with a fork. Place artichokes, one by one, into the hot oil, using a spatula to press and flatten the leaves so that they look like flattened flowers. Cook till leaves are golden brown and crispy. Drain on paper towels and serve immediately.
- "Philadelphia Inquirer, June 11, 2000"
- Brought to you by Grassroots Recipes Mastercook Collections and Jim Dykstra http://www.grassrootsrecipes.com
Plating
Cookware for this recipe
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Frying pan
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Grill or grill pan
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Mixing bowl
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Chef's knife
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Cutting board
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Spatula
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Colander
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Kitchen thermometer