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Have you made Artichokes Jewish Style?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Californian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 1088
% Daily Value**
Total Fat 109g
Saturated Fat 15g
Unsaturated Fat 12g
Cholesterol 0mg
Sodium 147mg
Total Carbohydrate 31g
Dietary Fiber 21g
Sugars 3g
Protein 7g
Vitamin A  1%Vitamin C  49%
Calcium  6%Iron  13%
Potassium  21%Vitamin E  53%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Artichokes Jewish Style

Date Added: June 11, 2009


12 Artichokes medium, fresh
2 Lemons juice and rinds salt pepper
3 Cups Olive Oil use a good grade
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1. Trim the artichokes as detailed in "How to clean artichokes- Jewish style" and keep them in lemon water till you are ready to use them.

2. "Drain the two artichokes and, holding one in each hand by the stem and bottom, gently hit the leafy parts against each other until the leaves of one open up a little.

3. Place the opened artichoke, bottom up, on a board or a working surface.

4. Drain another artichoke from its bath and repeat what you did with the first two, and line up the one that opens next to the last one.

5. Continue until all the artichokes are opened up.

6. The last one will have to be tapped against the board.

7. In a small bowl, combine salt and pepper. Take one artichoke at a time and sprinkle all over, including between the leaves, with salt and pepper mixture.

8. Heat the oil in a deep earthenware or similar saucepan.

9. Cook as many artichokes at a time as fit in one layer over moderate heat for 20 to 25 minutes, or until the bottoms and the sides are well browned.

10. During the cooking period, sprinkle some cold water over the artichokes to produce steam, so that the inside will be cooked, too.

11. To do this the authentic way, have a bowl containing cold water near the range.

12. Dip your closed fist in the water and then open it forcefully over the roasting artichokes.

13. Repeat sprinkling several times. When all the artichokes are done, transfer them to a plate, bottom side down to keep the moisture in.

14. * Pick them up at the bottom with a fork and dip them, one by one in the hot oil again, pressing the leaves to the bottom of the pan.

15. The artichokes will open up like roses and the leaves will become golden and crisp.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

This recipe is high in Vitamin C with 49% of your daily recommended intake per serving. This recipe is high in Vitamin E with 53% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Olive Oil, Citric Acid allergies.
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