COOKLY.RECIPES
Carciofi alla Giudia
Daniele Sonnino
Chef, Trattoria del Portico, Rome, IT
D
LEGEND

Carciofi alla Giudia

1 h 15 min total55 min hands-onServes 4Hard

$14.99top of the ladder
Verified cooks
1263
Nailed it
96%
Tier now
LEGEND
Ceiling
$14.99

This recipe has reached the top of the ladder

LEGEND → —

One artichoke, twice-fried, opened into a flower that shatters like a crisp.

WHAT YOU GET

  • The chef's hidden note — the technique no cookbook prints
  • Every component built from scratch, each with its own spec
  • Films on choosing and judging the produce before you buy it
  • Gross and net gram weights for every ingredient, per portion
  • Time and temperature at each stage, as run in the restaurant
  • A photo at every step that can go wrong
  • Substitutions for anything hard to find where you live
  • What usually goes wrong, and what to do about it

Yours for good once bought. Updates from the chef included.

BEFORE YOU BUY

Equipment
Deep pan, Probe thermometer, Sharp paring knife, Slotted spoon
Allergens
None declared
Method
18 steps · 16 photographed · 6 filmed
Components
2 made from scratch
Films
3, 19 min

2 RECIPES INSIDE THIS RECIPE

Each with its own weights, steps and timings

The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».

Trimming

Film

The tough outer leaves spiralled away with a paring knife until only pale leaf remains.

Any green left on the outside will not soften or crisp, and the head will refuse to open in the second fry.

  • Romanesco artichokes000 g
  • Lemon000 g
Steps
5
Time
30 min
Hands-on
30 min

Makes 4 trimmed heads

Up to 2 hours ahead in lemon water

Weights and method unlock on purchase

The two fries

Film

A long low fry to cook the heart through, a rest, then a short violent fry that opens the leaves.

One fry gives either a raw heart or burnt leaves. The rest between them is what lets the steam out so the second fry can crisp.

  • Trimmed artichokes000 g
  • Extra virgin olive oil000 g
Steps
6
Time
40 min
Hands-on
25 min

Makes 4 pieces · serve at once

First fry up to 4 hours ahead; second fry to order

Weights and method unlock on purchase
WEIGHED

INGREDIENTS

A taste of the list · the rest locked

A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.

  • Romanesco artichokes000 g
  • Lemon000 g
  • Extra virgin olive oil000 g
  • Coarse salt000 g
  • Black pepper000 g
The full list, weighed, unlocks on purchase

WATCH BEFORE YOU SHOP

3 films · 19 min

Most of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.

CHOOSING6:00

Romanesco artichokes and what to buy out of season

TECHNIQUE8:00

Spiral trimming with a paring knife

KIT5:00

Frying in olive oil: temperature limits

METHOD

STEP BY STEP — 18 STEPS

16 photographed · 6 filmed

Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 16 of the 18 carry a photo of what it should look like at that moment, and 6 carry a short clip for the parts a still cannot show.

Hardest step: trimming far enough back without losing the heart — step 11 of 18.

  1. 01

    Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.

    Free preview
  2. 02
  3. 03
  4. 04
  5. 05
  6. 06
  7. + 12 more steps, timed and photographed

WHERE IT USUALLY GOES WRONG

3 things Daniele Sonnino watches for every service. You can read what they are right now — the answer to each one comes with the recipe.

  1. 01

    Pressing the head open on the board before the second fry

    What to do about it
  2. 02

    Salting inside the leaves, not on top

    What to do about it
  3. 03

    Serving within two minutes, never held

    What to do about it
The chef's hidden note

The two oil temperatures and the moment between them, plus how far to pare the artichoke before it stops opening.

Written by Daniele Sonnino. Visible only to people who bought this recipe.

Read it — $14.99

NOTES FROM THE KITCHENS

1263 verified cooks · 96% said it worked

Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.

PAY $14.99 ONCE

1263 people cooked it, 96% got it right, and that is the entire reason it costs $14.99 rather than nothing. It has reached the top of the ladder.

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