Carciofi alla giudia

Prepare the Romanesco artichokes: remove the tough outer leaves until only the pale yellow and tender inner leaves remain. Cut off the top third of each Romanesco artichoke. Trim the stem, leaving about 2-3 cm attached, and peel the stem. Carefully scoop out the fuzzy choke from the center of each Romanesco artichoke.

Immediately place the trimmed Romanesco artichokes into a large bowl of cold water acidulated with the juice from the lemon to prevent browning.

In a deep, heavy-bottomed pot, heat the extra-virgin olive oil to 140-150°C.