Artichokes, Sephardic Style

• 8 medium artichokes
• 1 lemon
• 4 cloves garlic, very finely minced
• 1 teaspoon hot red pepper flakes
• 1/2 cup chopped parsley (packed)
• 2 tablespoons kosher salt
• Oil for deep frying
• 1/2 cup red wine vinegar

1. Cut off stems flush with each artichoke and trim off coarse outer leaves.
2. With sharp knife slice off about 1 inch of top of each artichoke and, using scissors, snip prickly points off leaves.
3. Rub cut areas with half the lemon.
4. Then juice lemon.
5. Bring kettle of salted water to boil.
6. Add lemon juice and artichokes.
7. When water returns to boil, cover and cook over medium heat 20 to 25 minutes, until artichokes are tender and a leaf can be removed easily.
8. Drain artichokes upside down until cool.
9. Combine garlic, hot pepper, parsley and salt.
10. When artichokes have cooled remove fuzzy choke and center leaves from each by gently spreading center of artichoke open and pulling out choke or scooping it out with spoon.
11. Fill each artichoke with parsley mixture, tucking it between the leaves and in center.
12. Set aside or refrigerate until 1/2 hour before serving.
13. Heat oil for deep frying to depth of 2 or 3 inches in deep saucepan, deep fryer or wok.
14. When oil has reached 375 degrees fry artichokes for 30 seconds each, until leaves begin to curl.
15. Drain briefly on paper towels.
16. Sprinkle each with tablespoon of red wine vinegar and serve.

artichokes, lemon, garlic, hot red pepper, parsley, kosher salt, red wine vinegar

Taken from cooking.nytimes.com/recipes/1537 (may not work)