Roman Fried Artichoke
My very first “Roman Fried Artichoke” experience was from Bar Del Corso in Beacon Hill about one year ago. This dish was a pleasant surprise because it uses fresh artichokes rather than ones from a jar I was used to. Eating fried artichokes is reminiscent of potato chips; crispy and salty, but lighter. Unlike the potato, a fabulous tuber don’t get me wrong, but the artichoke has much more to give. The crispy artichoke leaves surround the toothsome morsel known as the artichoke heart. Yes, a 2 for 1. Fried cynara cardunculus, I heart you. When preparing this dish, these baby chokes are treated in a similar fashion as frying potato chips. Tear the outer leaves until you get to the tender ones. Blanch them in oil at 325F,then fry at 375F, and season with Kosher salt. Expect a beautiful bronze color, enjoy!
Note: adding a creamy aioli and a twist of lemon will make this appetizer or side even more unforgettable.
