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"This is my version of one of my favorite Roman foods: carciofi alla giuda, whole fried artichokes in olive oil. They\u2019re served at outdoor caf\u00E9s in the spring, on brown parchment, with a bit of lemon on the side\u2014perfect with a glass of Frascati wine. But they\u2019re also a big mess\u2014fatal to your manners and dangerous to your clothing, not to mention that worn by passersby\u2014and they require a gallon or so of expensive olive oil. So in this version, I cut out the outer leaves and cook down the artichokes before I fry them, to make them less greasy. And to balance them out, I add a sauce with cool mint, heat, spice, and sweetness, plus a little bit of tartness from the yogurt.\n\nThe precooking definitely makes this recipe a little labor-intensive, but it\u2019s worth the work: it\u2019s total impress-the-guests stuff that\u2019s fun to eat. You can serve this at a fancy dinner, or just as high-concept Superbowl or Oscar food; the sauce is great with wings, too.\n\n"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cookstr.com/recipes/artichoke-fritto-with-yogurt-and-mint/href>