Artichokes alla Giudia (Rome)

Vegeterian

Ingredients

Artichokes - 12 young

Juice of 2 lemons

Salt and pepper

Olive oil - 2 cups

Remove the slightly tougher leaves of the artichokes and shorten the stems slightly, leaving at least 2 inches. Scrape the stems with a knife from the bottom towards the top. Soak in cold water acidulated with lemon juice. Drain well.

Take each artichoke and carefully flatten out the leaves slightly with the hands to the shape of a flower. Season them inside salt and pepper.

Heat plenty of oil in a large pan and arrange the artichokes in it, side by side, stalks uppermost. Cook the artichokes until tender. While they are cooking, keep the oil at an even temperature and turn the artichokes round and round in the pan so that they all cook evenly, eventually returning them to their original place.

When they are tender, gently press them down with a wooden spoon to the bottom of the pan so that their leaves spread out. Leave them for 10 minutes. By this time they should look like bronze chrysanthemums, no longer concial, but squat with flattened out leaves. At the last moment dip your hand in cold water and, keeping as far away from the stove as possible, shake the cold water over the boiiling oil in which the artichokes are cooking. This will complete the crisping of the outer shell which is typical of artichokes cooking in this manner. Leave over the heat for 2 minutes longer, then drain well, arrange on a dish and serve very hot.

Serves 6