Recipe for Jewish-Style Artichokes

PREPARATION OF THE ARTICHOKES AND FIRST COOKING: Remove the leaves from the artichokes and cut off their stems, leaving 3 cm attached to the base.

Turn the artichokes without removing too much substance. Cut off the tips of the heads.

Heat the sunflower oil to 140 °C in a saucepan. Immerse the artichokes in it and let them cook for 7 to 10 minutes depending on their size.

Retrieve them and drain on paper towels. Season with salt and pepper. Let them rest for 15 to 20 minutes. Reserve the cooking oil.

PREPARATION OF THE VINAIGRETTE: Wash the parsley. Peel the garlic and shallots.

Roughly chop the parsley, garlic, and shallots. Add the lemon juice and crushed pink berries. Season with salt and pepper. Add the olive oil.

SECOND COOKING OF THE ARTICHOKES: Heat the reserved oil to 180 °C. Retrieve the artichokes and spread the leaves apart.

Dip them in the oil bath for 1 minute and 30 seconds, making sure to be careful not to burn yourself.

Drain the artichokes on paper towels, season with salt and pepper, and then enjoy with the dressing. Never soak or wash the artichokes in water or lemon juice, as they will then cook in very hot oil. Even if they are a bit oxidized, cooking will restore their beautiful shine!