This is the recipe from Silvia's book 'Jewish flavours of Italy'. They also freeze well.
Course: Starter
Cuisine: Italian, Jewish, Jewish-Italian food, Roman
Keyword: Artichokes Jewish style, Carciofi alle giudia, Nonna Betta, Roman style artichokes, Rome
Servings: 4
Ingredients
4artichokes (Mammole also known as Romanesco or Cimarolo)
2 lemons, quartered
Olive or sunflower oil, for frying
sea salt and black pepper
Instructions
Clean and trim the artichokes, acidulating the water with the lemon quarters.
Drain the prepared artichokes and pat dry. Smear the centre generously with salt and pepper.
The artichokes will be fried twice: first at 150ºC for 15-20 minutes. Drain and cool for a few minutes. With your fingers or 2 forks, open up the centre to resemble a sunflower. (You could freeze them at this point.)
Then refry at 180ºC until crisp. Serve immediately.