Roman Fried Artichokes (Serves 4)
4 medium-sized artichokes
acid water (1 Tbsp vinegar for every quart water)
vegetable oil
salt and pepper
1. Cut each artichokes' stem flush with the bottom. Cut away the
artichokes' tough outer leaves. Cut off the top third of each
artichoke and their remaining leaf tips. Press top of artichoke
against a flat surface to open leaves to scoop out choke. Put all
artichokes in acid water.
2. In a wide frying pan over medium heat, pour salad oil one inch
high. Shake artichokes moisture and pat dry. Put artichokes in
oil and brown all sides of each of them. Press lightly on artichokes to
slightly open leaves and fry inside of leaves.
3. Put artichokes in upright position and change heat to low. Cook until
base is tender (around 15 minutes). Drain and serve hot with salt and
pepper. These will be nicely crisp on the outside and tender on the
inside. Enjoy as an elegant but simple appetizer to any meal!
