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DEEP-FRIED ARTICHOKES
Crisp, flower-like fried artichokes are hitting plates in increasing numbers. A traditional Roman dish, carciofi alla giudia or Jewish-style artichokes are a common sight in Rome, the choke-less and less thorny Cimaroli or Mammole variety is fried to a deep bronze and eaten whole. Find them gracing the menus of Italian restaurants such as Ombra and Manteca or, as shown here, at Jun Tanaka’s The Ninth, brined and fried until super crisp, served with three-cornered leek
