Italian
Carciofi alla Giudia
“Carciofi alla Giudia are whole artichokes deep-fried until their leaves are crisp and golden, with a tender heart.”
Medium1 hour
Where it comes from
This dish is a hallmark of Roman Jewish cuisine, stemming from the ancient Jewish community in Rome's Ghetto, known for their innovative use of local vegetables like artichokes.
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On the Palate
What goes into it
How it's made
- 1
Trim the outer leaves of the artichokes and soak in lemon water.
- 2
Flatten the artichokes by pressing them gently.
- 3
Heat olive oil in a deep pan until hot.
- 4
Fry the artichokes until the leaves are crispy and golden brown.
- 5
Season with salt and pepper, serve immediately.
