Carciofi alla giudia

Carciofi alla giudia are a traditional dish of the Roman cuisine, particularly from the ancient Jewish-Roman cuisine of the ghetto. These are whole fried artichokes, with the leaves that open up like the petals of a flower during frying.

Ingredients

• 4 large and fresh Romanesco artichokes (if you can’t find them, you can use artichokes of other varieties as long as they are nice and firm)
• Lemon juice
• Peanut oil for frying (it must have a high smoke point)
• Coarse salt
• Black pepper (optional)

Preparation

1. Clean the artichokes by removing the tougher outer leaves and the thorny top. Leave the stem but peel it. Then, immerse the cleaned artichokes in water acidulated with lemon to prevent them from blackening.
2. Gently open the leaves of the artichokes to work on them more easily, and with the help of a teaspoon, remove the fuzzy inner part, if present.
3. Heat a generous amount of oil in a wide, deep pan. There should be enough oil to cover the artichokes.
4. In the meantime, rinse the artichokes from the water and lemon and dry them very well. Make sure there’s no water between the leaves to avoid oil splatters during frying.
5. When the oil reaches a temperature of about 150 °C (300 °F), immerse the artichokes one at a time to prevent the oil from cooling down too much. The artichokes must fry for about 10-15 minutes.
6. Turn them halfway through cooking to ensure they brown evenly.
7. Once they are golden, lift them out with a slotted spoon to drain off the excess oil and place them on a plate lined with paper towels.
8. Season with a little salt and, if desired, add a sprinkle of black pepper.
9. Serve hot.

Curiosity

The name “alla giudia” comes from the cooking method and Jewish tradition. This dish represents one of the most classic recipes of Roman-Jewish cuisine and is usually served during the Passover holidays, but it is enjoyed all year round. The secret to a successful dish is the use of high-quality artichokes and a skillfully executed fry.