Carciofi

CARCIOFI ALLA GIUDEA
Deep-fried Artichokes

8 tender artichokes
1 lemon
plenty of olive oil
salt
pepper

Remove the outer leaves of the artichokes and leave about 1 1/2-in. of stem. Trim off the hard part of the leaves with a sharp knife. Open the leaves and remove the beard from the center. Place in cold water and lemon juice, to avoid discoloration. Drain the artichokes and press them upside down until the leaves open up completely.

Salt and pepper the inside of the artichokes, then place them still upside down in a deep terracotta or iron pot with 1 pt. olive oil. Fry the artichokes for 18 mins. over a medium-high flame, with the pot covered. Remove from frying pan and place on paper towels to drain excess fat and cool. Re-heat the same oil, this time making sure it is very hot. Place artichokes into the oil stem up and cook till they open up like flowers. Remove from oil, pat them dry from oil drippings, and serve hot.

This is a very old recipe named alla Giudea because it was typically made in the Jewish ghetto of Rome.

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CARCIOFI ALLA ROMANA
Artichokes Braised with Mint

8 small artichokes
juice of 1 lemon
1 sprig wild mint, chopped
1 clove garlic, chopped
8 tbs. olive oil
salt
pepper

Remove the tough outer leaves of the artichokes. Trim off the tips of the leaves and the skin off the stem with a sharp knife. Do not cut off the stem. Open the leaves and remove the beard from the center. Place the artichokes in cold water and lemon juice, to avoid discoloration.

Wash and chop finely the wild mint and garlic. Remove the artichokes from the water, open the leaves and fill the center with mint, garlic, salt and pepper.

Then place them upside down tight against each other (with the stem up) in a pot at least as tall as the artichokes. Salt and pepper to taste, sprinkle olive oil, add as much cold water as needed to just cover the artichokes, cover and let cook over medium heat for about one hour. Cool and place them in a deep dish and cover with the cooking juice (if too liquid, first reduce over a high flame).

They are best served warm, but may also be served at room temperature.

Caution about seasoning liquid before cooking, since if it needs to be reduced later it may be over salty. 

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CARCIOFI TRIFOLATI
Sauteed Artichokes

12 artichokes, cleaned and thinly sliced
1 lemon
6 tsp. extra-virgin olive oil
4 cloves garlic, chopped
1/2 cup beef broth
parsley, chopped
1/2 cup white wine
salt
pepper

Clean, remove the tips and thinly slice the artichokes lengthwise and immediately dip them in water acidulated with the lemon juice. Brown the garlic in oil and remove. Add the artichokes and sauté on moderate heat, stirring frequently. Add the broth and the wine. When artichokes are done, add the chopped parsley, salt and pepper to taste, toss well and serve.

Prepared in this manner, the artichokes can be served as a side dish for beef or veal.