Ingredients:

• 8 Roman artichokes (mammola or cimarolo preferred)
• Extra virgin olive oil (for frying)
• 1 lemon
• Salt, to taste
• Black pepper, to taste

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👩‍🍳 Instructions:

1. Clean the Artichokes
Remove tough outer leaves and cut off 2–3 cm of the stem. With a sharp knife, “turn” the artichokes—trimming from bottom to top in a spiral motion to shape them round at the top and wide at the base. Soak the cleaned artichokes in lemon water to prevent browning. 2. First Fry
Heat extra virgin olive oil in a tall, wide pot to 140°C (285°F). Lightly press each artichoke to open the leaves slightly, then fry for 10–12 minutes until softened. Remove, drain on paper towels, and let rest for 10 minutes. 3. Season & Shape
Use a fork to gently open the artichoke leaves. Season with salt and pepper between the petals. 4. Second Fry
Raise the oil temperature to 180°C (355°F) and fry the artichokes again for 6–7 minutes until crisp and golden. 5. Serve Hot
Enjoy immediately—crispy, savory, and irresistibly Roman!