Ingredients:
artichokes Roman cimaroli,
olive oil for frying,
a lemon,
salt and pepper.
Preparation:
Remove the artichoke piu ' hard outer leaves and cut the stem. Cut the apical bracts part with a sharp knife, dip them in water and lemon juice, drain them and let them dry. Gently crush the artichokesupside down on a shelf, so that the bracts open like a flower. In a saucepan to heat plenty of oil, placeartichokes upside down and once they are wellbrowned, flip them and cook until the heart willbecome tender. Drain on paper towels and season with salt and pepper until serving.
Notes:
The cold season is the best time to taste theartichokes: we offer a classic, simple preparation,but far from trivial, capable of enhancing the flavorof this vegetable. Of course for artichokes,traditional dish of Giudia "cuisine of the Jewish ghetto in Rome, using the artichoke cimarolovariety, called" Violet ", colour tending to violet andbig and straight shank.