Carciofi alla Giudia (Roman Jewish-Style Fried Artichokes)
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The Tale of Carciofi alla Giudia (Roman Jewish-Style Fried Artichokes)
These twice-fried artichokes developed in Rome's historic Jewish ghetto, established in 1555, as a signature of Roman Jewish cuisine. Fried until the outer leaves crisp like flower petals, the dish has been documented as a specialty of that community since at least the 19th century.
Ingredients
Scale:· 4 servings
- 4 large globe artichokes
- juice of 1 lemon
- olive oil for frying
- salt to taste
- freshly ground black pepper
- 1 clove garlic, crushed (optional, for extra flavor)
Instructions
- 1Trim the tough outer leaves of each artichoke and cut off the top third, then trim the stem, leaving a couple of inches attached.
- 2Rub the cut surfaces with lemon to prevent browning.
- 3Gently spread the leaves apart from the center outward using your fingers to open the artichoke into a flower shape.
- 4Heat a generous amount of olive oil in a deep pan to a low-medium temperature.
- 5Submerge the artichokes stem-up and fry slowly until tender all the way through when pierced, about 10-12 minutes.
- 6Remove and press each artichoke gently to flatten and open the leaves further.
- 7Increase the oil temperature to high and fry the artichokes again briefly until the outer leaves are deeply golden and crisp, about 2-3 minutes.
- 8Drain, season generously with salt, and serve hot.
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