This dish is best-known example of Roman Jewish cuisine; it does go back to the Roman Empire, which makes it one of the oldest Jewish cuisines in Europe.

The cooking process is done in two stages; first, the artichokes are fried in lower temperatures in order to cook them thoroughly. Second, they are fried in hotter temperature to get that shining golden brown finish and the crisp textures with tender hearts.

INGREDIENTS:

6 to 8 medium artichokes

1 lemon

Salt & freshly ground pepper

Vegetables oil

STEPS:

First, trim the artichokes leaving the stem and keeping the inside part, making sure to cut off the tough part of each leaf as it is becomes rubbery and chewy.

Then rub the cut edges with lemon juice to keep them from the discoloring. Flatten the artichokes by spreading the leaves outward and start seasoning inside out with salt and black pepper.

In deep skillet, heat the vegetable oil over medium heat.

Cook the artichokes with the leaves facing down and by turning the artichokes about 5 minutes or until the stems is tender by piercing through easily with a fork.

Pull the artichoke out and place on paper towels.

With a wooden spoon flatten the artichokes leaves outward.

In the same skillet, rise the heat to high, when hot place the artichokes leaves down and fry for about 4 to 5 minutes.

Transfer the artichokes to paper towels to drain and serve immediately.