Jewish Artichokes - Carciofi alla Giudia

Clean the artichokes of the harder leaves and cut off the end of the leaves.

Cut the stem to about 3-4 cm from the attachment and peel it with a knife. Soak the artichokes in cold water and lemon juice so they don't blacken.

Drain the artichokes, then, holding them by the stem, press them on the work surface so that the leaves widen, helping yourself with your hands by opening the flower well (the artichoke is a flower bud) and let them drain well.

In a large and tall frying pan heat plenty of oil over medium heat, immerse the artichokes and fry them for about 6-7 minutes turning them with the help of two forks.

Once done, leave them to drain upside down on paper towels until they are cold.

Now open the flower well with your fingers and sprinkle in a few drops of white wine. 

Heat the oil over high heat again. Using a fork or kitchen tongs, dip the artichokes upside down holding them by the stem for about 3-4 minutes, one at a time.

The leaves will open like the petals of a flower and become crispy.  Drain the artichokes on absorbent paper and add salt and pepper to the inside.

Serve immediately, piping hot.