Artichokes Truffle Style
Submitted by winkem
Artichokes truffle style - paper-thin artichoke slivers fried in olive oil until golden and crisp, using the same technique applied to truffles. A simple Italian Roman preparation.
YIELD
6 servingsPREP
30 minCOOK
120 minREADY
150 min“Truffle style” here has nothing to do with mushroom truffles. It describes a cooking method - the same technique used to prepare black truffles: sliced paper thin and fried quickly in a little oil until crisp. Applied to artichokes, the result is something close to artichoke chips, cut by hand directly into hot olive oil and fried with constant stirring.
Artichokes are halved, kept in lemon water until the last moment (artichoke flesh oxidizes and browns quickly when exposed to air), then cut into the thinnest possible slivers straight into the hot skillet. Work in two batches of 6 artichokes each. Crowding the pan means steam instead of fry, and soft instead of crisp.
Stir frequently for the full 10 minutes, then continue until the edges are genuinely golden and brittle.
Chef Tips
- The thinner the slice the better; paper-thin slivers crisp faster and more evenly than thicker pieces
- Pat slivers briefly dry before dropping them into the oil to reduce spattering
- Use fresh oil for each batch to prevent clouding and off-flavors from burnt residue
- Serve immediately while the texture is still crisp; these soften as they cool
Variations
- Lemon finish: A squeeze of fresh lemon over the finished artichokes brightens the whole dish
- Flaky salt: Finish with flaky sea salt instead of table salt for a textural contrast against the crisp slivers
Ingredients
Directions
The description “Truffle style” means they are cooked as truffles would be (sliced paper thin and quickly fried with a little oil, salt and pepper).
Prepare artichokes as directed in “Cleaning artichokes - Jewish Style". Cut in half lengthwise and keep in lemon water. “Heat ¼ cup of oil in a large skillet. Drain 6 artichokes very well. Cut into very thin slivers directly into the hot oil and fry, stirring frequently, for 10 minutes. Add salt and pepper to taste and continue to fry until slices are golden brown and crisp. Transfer to a hot serving dish and keep warm. Repeat with the remaining oil and artichokes.
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