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Crispy Artichoke Flowers with Salsa Verde

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Crispy Artichoke Flowers with Salsa VerdeAnna Williams

These twice-fried artichokes, or carciofi alla giudea, are made using a technique created by Jewish cooks in Rome. The first frying is done at a lower heat and simply cooks the artichokes. The second frying, in hotter oil, causes the leaves to spring open and gives them their crisp finish.

Active time: 40 min Start to finish: 55 min

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