Carciofi Alla Giudia (Artichokes Jewish-Style)

"Famous Italian-Jewish passover dish"
 
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Ready In:
55mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • trim the tops off the artichokes, working around and around to retain the shape. halve the lemons, juice them, and cover with cold water. soak the artichokes in this lemon water until ready to use, then drain dry.
  • hold the artichokes by the stems and bang them a little against the countertop to open the leaves.
  • combine the 1/2 cup olive oil, parsley, basil, salt, pepper, and garlic and sprinkle the mixture between the leaves. roll each artichoke in the matzah meal.
  • in a dutch oven or other heavy frying pan with a cover, pour about 1/8 inches of olive oil. place the artichokes, trimmed edges down, and simmer, slowly, covered, 20-25 minutes.

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RECIPE SUBMITTED BY

I'm a meat-and-potatoes kind of girl at heart, and I've only recently started forcing myself to eat vegetables -- I suppose that's what happens when you are raised to believe that a meal isn't really a meal unless you're eating meat! My passion for food started with my parents -- since food is such a focus of Filipino culture, anything was an excuse for cooking a large meal and inviting friends or family over. Cooking, on the other hand, is something I've only recently started enjoying -- I love having adventures in different parts of the world, and when I can't do that, I love having adventures in the kitchen. So I experiment a lot with new recipes and I'm always in search of the perfect version of something. I moved up to NYC a couple of years ago for work, and it's been heaven. The food in this city is fantastic, and I especially enjoy going out into Queens for ethnic dining. I work at a union full of burly guys who love to eat, so it's nice to be in like-minded company -- the granola vegans at my last non-profit job just didn't understand. I'm taking ceramics classes and I travel widely -- my next trip is to Egypt, Jordan and Jerusalem in the fall.
 
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