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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 181
% Daily Value**
Total Fat 2g
3%
Saturated Fat 1g
1%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 600mg
25%
Total Carbohydrate 36g
12%
Dietary Fiber 12g
48%
Sugars 3g
Protein 8g
Vitamin A  2%Vitamin C  24%
Calcium  8%Iron  13%
Potassium  12%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carciofi Alla Giudia

Date Added: June 11, 2009

Ingredients:

4 Artichokes chopped
1/2 Lemon with peel
1 Cup Plain Bread Crumbs spread over aluminum foil
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Directions:

1. Cut off half of each artichoke stems.

2. Remove and discard all outer green leaves until you reach the white central cone.

3. At this point, you will see that three-quarters of the leaves are white and the tip of the cone is pale green.

4. Slice off the green top. With a small knife, trim off the outer green part of each artichoke's green bottom.

5. Gently open each artichoke with your hands and remove the fuzzy choke with a spoon or melon scooper.

6. Rub the lemon over the cut edges of the artichokes and season them inside with salt and pepper.

7. Gently open the artichoke leaves as far as they can go without breaking them off, and holding the artichokes by their stems, press the open leaves into the gread crumbs to coat lightly.

8. Heat two inches of oil in a medium-size saucepan over medium heat to 250F to 257F Lower the artichokes into the oil and cook about 10 minutes.

9. Turn the artichokes a few times to they will fry evenly.

10. Lower the heat if the artichokes turn golden too fast.

11. With a thin knife, prick their bottoms to test for doneness.

12. They are done when they can be easily pierced.

13. Transfer the artichokes to paper towels to drain.

14. (The artichokes can be prepared up to this point several hours ahead).

15. Just before you are ready to serve them, pour two inches of oil in another medium-size saucepan over medium-high heat.

16. When the oil is very hot, but not smoking, about 375F, carefully add one artichoke.

17. With two long wooden spoons, or a long tong, hold the artichoke open-face down, pressing the leaves gently against the bottom of the pan to open them further.

18. Hold the artichoke in that position for about 30 seconds.

19. Transfer the artichoke to peper towels to drain.

20. Repeat with the other artichokes. The second frying should take no longer than 2 to 3 minutes.

21. Sprinkle them lightly with salt and serve hot.

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Dietary Notes:
This recipe is low-fat with 2.25g per serving, low-saturated fat with 0.5g per serving and low-cholesterol with 0.25mg per serving

This recipe is high in Vitamin C with 24% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Citric Acid allergies.
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