Name: Crispy Artichoke Flowers with Salsa Verde
Yield: Serves 6
Ingredients: 2 lemons, halved; 6 (4-oz) small (not baby) artichokes; 4 cups olive oil; 1 tablespoon fresh lemon juice; 1/8 teaspoon anchovy paste; 3 tablespoons extra-virgin olive oil; 1 tablespoon chopped shallot; 1 tablespoon capers, drained and chopped; 2 tablespoons chopped fresh flat-leaf parsley

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Crispy Artichoke Flowers with Salsa VerdeAnna Williams

These twice-fried artichokes, or carciofi alla giudea, are made using a technique created by Jewish cooks in Rome. The first frying is done at a lower heat and simply cooks the artichokes. The second frying, in hotter oil, causes the leaves to spring open and gives them their crisp finish.

Active time: 40 min Start to finish: 55 min

Recipe notes

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