Story of Jerusalem Artichokes or Jewish style Arichokes:
This typical Roman dish was born in the Jewish Ghetto of Rome.
Here, Jewish housewives, using the Roman “mammola,” that is to say, the typical Lazio region artichoke, used to prepare this simple but tasty dish that was eaten in a special way during the time of Yom Kippur ( day of total fast, also called the “Day of Atonement”, a day dedicated to introspection and prayer).
After the 24 hours of fasting, Jews often ate artichokes, and for this reason the dish got the name “Jewish Style Artichokes”
– Organic olive oil
– A spoon of salt
In order to prepare “Jewish Style Artichokes” ( “Jerusalem Arichokes”?), start with the proper cleaning of the artichokes: eliminate the hardest outer leaves, until you get to the softer interior ones (1). Starting with external leaves, also remove the purple part of each leaf (2), using a small knife with curved edge, being careful not to damage the leaf underneath, and continue this process toward the interior (3).
Immerse these clean artichokes in a bowl of water and ice with lemon juice for at least 10 minutes (7). Remove them, drain and dry them (8) and tap them gently against one another so that the leaves begin to open. Or tap them against the edge of a table.
They will open and the leaves will look lovely, much like a rose.
Heat the oil in a pot. Use enough oil that the artichokes will be covered.
Immerse the artichokes and leave them in the heated oil (160-170 C will be fine) for about 5 min.enough time to cook them. To verify that they are ready, pinch the base of an artichoke with a fork, and if it penetrates the fork, you can remove them from the oil.
Serve nice and hot and …enjoy!
The most important thing to keep in mind is that the artichokes used must be very fresh and that they should be rounded, without thorns, very tender and without internal filaments (beard?).
Another thing to consider: for the frying, use extra-virgin olive oil, instead of any seed oil. This will make the dish more crunchy e digestible.
Thanks to our big friend Lucy for her help to write this original recepy.