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Jewish Artichoke

A recipe from The Silver Spoon
Recipe from The Silver Spoon
Recipe from The Silver Spoon


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Preparation: 40 min 

Cooking: 25 minutes

Serves: 4 people

Ingredients:

8 Roman / Globe artichokes

olive oil 

salt

Method:

Young, whole, round (if possible), thornless artichokes are required for this dish. 

Break off the stems, discard the tough outer leaves and cut the tips off the others with a small sharp knife while holding the artichokes horizontally on a chopping board. They will be wide at the base and rounded at the top. 

Fill a wide, high-sided, cast-iron frying pan with enough olive oil to half-cover the artichokes and heat gently. 

Open out the leaves slightly and place the artichokes upright in the oil. 

Cook over a medium heat for 10–12 minutes, then increase the heat and turn the artichokes upside down. 

Cook for a further 10 minutes until they have turned golden brown and are crisp at the tips. 

Remove with a fish slice, taking care not to break them. 

Serve immediately, sprinkled with a pinch of salt.

 


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