Rome, Italy

Rome wasn't built in a day, and it shows. This month's TASTEscape destination guide produced in partership with Great British Chefs explores this astonishing city and the variety of food it has to offer - ranging from freshly baked pizza to the delicious, natural ice cream. And perhaps it will inspire you try our recipe.

Recipe: Carciofi alla Giudea

Great British Chef Rosana McPhee serves up this classic Roman-Jewish recipe of crispy deep-fried artichokes, simply flavoured with a splash of white wine and a sprinkling of lemon juice to serve.

Information

Course: Starter 
Difficulty: Easy 
Serves:
Time: 1hr 30mins

Ingredients

  • 4 Romanesco artichokes 
  • 1 lemon, juiced, and another to serve 
  • 50ml of white wine, to sprinkle 
  • 1.5l oil, flavourless 
  • salt 
  • pepper

Recipe

  1. Clean the artichokes by cutting away the tough outer leaves until you get to softer internal ones. With a curved paring knife, carefully cut off the purple part of each leaf 
  2. The artichoke will have a round shape, like a rose. Peel off the outer skin of the artichoke stems and carefully tidy up the bases 
  3. Immerse the artichokes in a clean acidulated water, made of 1l of water and the juice of 1 lemon, for at least 10 minutes 
  4. Remove the artichokes from the water, drain and dry thoroughly. Beat them against one another so that the leaves start to open 
  5. In a deep pan, heat the oil to 140–150°C 
  6. Immerse the artichokes in the hot oil and allow to fry for 10 minutes. To check if they are cooked, just pierce the base of the artichokes with a fork – if the fork penetrates the artichoke, it is done 
  7. Remove the artichokes from the oil and leave them to cool upside down on a tray for 15 minutes to drain the excess oil. With a fork, open the leaves from the inside to get the shape of a fully bloomed rose 
  8. Season with salt and plenty of freshly ground pepper and allow the artichokes to rest for a few minutes 
  9. Sprinkle the artichokes with white wine. Reheat the oil, raising the temperature slightly this time to 180°C, and dip the artichokes back into the hot oil for 1–2 minutes only. Remove artichokes and drain cut-side down on kitchen paper 
  10. Serve the artichokes piping hot with lemon wedges on the side

 

Recipe courtesy of www.greatbritishchefs.com