Artichoke Hearts Jewish Style – Alla Giudea

Defoliate the artichoke hearts from the outside only until the light, tender leaves become visible. Exactly peel off the stem base, push the flower apart a little from above, but firmly poke upside down on the surface. When well dried, plunge them into boiling oil and gently roll them in it for about ten minutes.

This is how artichoke hearts are loved in Rome. They are peeled off for it only completely outside. As soon as the tenderer leaves are exposed, the flower is pressed apart a little and the bud is thrown upside down into boiling oil. There floating, it is then fried golden. It’s a foolproof recipe, but you have to monitor the temperature of the oil closely: If it’s too hot, the artichoke hearts will burn on the outside, even though they’re still raw on the inside. After all, they need some time to become meltingly tender. We love freshly pressed potatoes seasoned with olive oil and fleur de sel, and a fresh tomato sauce.

Turn them over and over again with a skimmer and turn them to the other side, finally lift them out, drain them upside down on kitchen roll and finally arrange them like this, with the stalks facing upwards on a plate sprinkled with a little fleur de sel.

Cook the potatoes as boiled or boiled potatoes, press them into a sufficiently large bowl, sprinkle with fleur de sel and drizzle with olive oil.

To refresh the dish, serve it with a raw pa

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