Make your contribution to the project, add an article. Find out how

Carciofi alla giudia

Jump to: navigation, search

Carciofi alla giudia11.jpg

Carciofi alla giudía (literally "Jewish style artichokes") is one of the most famous dishes of the Roman Jewish cuisine.

This recipe originated in Rome and is basically a deeply fried artichoke. Especially suited for this dish are the Artichokes of the Romanesco variety, which are harvested between February and April in the coastal region between Ladispoli and Civitavecchia, northwest of Rome. The place to eat them is the Roman Ghetto, where Jewish restaurants prepare them each year.


The artichokes must be cleaned with a sharp knife, eliminating all the hard leaves with a spiral movement. Then they are beaten one against the other, to open them. After putting them for some minutes in water with lemon juice, they are seasoned with salt and pepper and deep fried in olive oil. The last touch consists in sprawling some drop of cold water on the frying artichokes in order to make the leaves crunchy. At the end they look like little golden sunflowers and their leaves have a delicious nutty crunchiness. They are eaten warm.

Photo Gallery

To add a photo, please follow this submit form.


Carciofi alla giudia,

Carciofi alla giudia,

Carciofi alla Giudia - Roman Jewish Artichoke Recipe,