Carciofi alla giudia "(5)

Clean the artichokes with a small sharp blade knife by cutting the toughest outer leaves in circular movements until you get to discover the lighter leaves that are tender.

Dip artichokes for a few minutes in water and lemon juice (or vinegar and water).

Dry thoroughly and batteteli against each other to widen the leaves.

Season with salt and pepper and FRY in abundant oil and piping hot with the stem at the top and then turn the artichokes to cook even the stem.

Rigirateli and mash a little on casserole.

Almost finished cooking, sprinkle a few drops of cold water on artichokes to make them more tender and crunchy.

FRY until outer leaves are Brown and hard, remove from heat and serve.