Carciofi Alla Giudia (Jewish-Style Artichokes) What is this?
Carciofi alla giudia (Jewish-style artichokes) are whole fried artichokes, typical of Roman Jewish cuisine.
Origin and Tradition
History: The dish originated in the 16th century in Rome’s Jewish ghetto.
Feast: Families prepared them for the feast of Purim.
Name: “Alla giudia” means “in the Jewish way” in Roman dialect.
Ingredients and Preparation
Artichokes: Only Roman artichokes (called mammole) are used, round and thornless.
Cleaning: The tough leaves and tips are cut off, then lightly beaten to open them like a flower.
Cooking: They are cooked by double-frying in oil: first at a low temperature to soften the heart, then over high heat to crisp them.
Serving: Enjoy hot or warm with a pinch of salt.
I Carciofi alla giudia sono carciofi fritti interi, tipici della cucina ebraico-romanesca
