Roman-Style Crispy Artichokes
Inspired by the famous Jewish-style artichokes of Rome. The outer leaves become as crunchy as chips, while the heart stays buttery and delicate. A true gourmet treat.
Roman-Style Crispy Artichokes
Inspired by the famous Jewish-style artichokes of Rome. The outer leaves become as crunchy as chips, while the heart stays buttery and delicate. A true gourmet treat.
Ingredients
- 4 Romanesco artichokes (or violet variety)
- 1/2 lemon
- Garlic, parsley, and fresh calamint (or mint), minced
- Extra virgin olive oil, as needed
- Salt and black pepper, to taste
Instructions
Clean the artichokes by removing the tough outer leaves and trimming the tips. Submerge in acidulated water (water with lemon juice) to prevent oxidation.
Remove from water and dry thoroughly. Gently tap each artichoke, stem-side up, on a work surface to open the leaves.
In a small bowl, combine minced garlic, parsley, and calamint. Season the artichokes by inserting the herb mixture, salt, pepper, and olive oil between the leaves.
Arrange the artichokes, stem-side up, in the cooking basket. Cook at 355°F (180°C) for approximately 15 minutes, until outer leaves are crisp and browned.
Nutrition Facts
Amount per 1 servingChef's Tip
"Ensure the artichokes are completely dry before cooking. Residual water will cause the artichokes to steam rather than crisp."