Carciofi alla giudea

Cut the stems of the artichokes to leave attacked only a bit about 4 cm long; eliminate the toughest outer leaves and parts of them, turned the base with a small knife and the stems of the outer layer.

As you dip the artichokes in a bowl filled with salted cold water with the juice of two lemons, to prevent it from becoming bleached; then drain and drain them carefully to remove any remaining water; then batteteli on the work surface to flatten them enlarging the leaves out.

The artichokes, sprinkle with salt and pepper and place them in a pan with plenty of hot oil, keeping the stems down; Cook for 10 minutes at moderate heat, then rivoltateli by pressing lightly and cook for the same time on the other side, raising the maximum flame, so that the high heat will help to block the artichokes open like flowers.

When done, drain the vegetables by the carefully oil, then toss them on a sheet of paper towels because they lose excess grease and serve immediately very hot.