As a chef I travel to eat

As a chef I travel to eat and my favorite dish I've ever had in Rome was this fried Roman artichoke. It was so good I now make it for myself and here's how you can make it too. You clean the artichoke down to the heart. Now you can save the leaves, you can steam them and eat them separately, but that's not for this dish. Remove the outer leaves, cut off the top third, peel away the green at the stem and then remove the inner choke. And then you want to dunk that in lemon water so it doesn't turn brown. You want to thoroughly dry them off since we're frying. And then kind of separate the leaves a bit to loosen them up. The frying is done in two parts. Take 3 inches of neutral oil to 300 degrees and then we do the first fry. This takes around 5 to 10 minutes where you turn them every once in a while and then you pierce it with a knife to see if it's cooked through. After that first fry, separate the leaves a bit to make it a little prettier for the second fry. And then fry at 350 degrees so we raise the temp for 2 to 4 minutes to make it super crispy and delicious and have that flowery golden look. As a chef I travel to eat and my favorite dish I've ever had in Rome was this fried Roman artichoke. It was so good I now make it for myself and here's how you can make it too. Check out the recipe on my website link in bio