Last Updated on 2023/05/30
A Classic Roman Dish That’s Easy to Master
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Carciofi alla Giudia, or Jewish-style artichokes, is a traditional dish in Roman-Jewish cuisine. With a history dating back to the 16th century, as evidenced by mentions in cookbooks and memoirs, this recipe has deep roots in Rome, specifically originating in the city’s Jewish ghetto.
The dish is essentially a fried artichoke creation that requires the strict use of cimaroli artichokes (also known as mammole), which are considered the best variety of Romanesco artichokes. These artichokes are primarily cultivated between Ladispoli and Civitavecchia. Renowned for their round shape, tenderness, and most importantly, their lack of thorns, cimaroli artichokes are ideal for this recipe.
Thanks to their thornless nature, Carciofi alla Giudia can be enjoyed in their entirety, without the need to discard any parts, making for a delightful and satisfying culinary experience.
- 4 globe artichokes
- Vegetable oil for frying
- Fine salt
How to make artichokes alla giudia at home
To prepare carciofi alla giudia at home, begin by cleaning the artichoke heads: trim the tough part of the stem, and using a smaller knife, peel away the outermost layer of the stem from the base of the artichoke. Remove the outermost leaves until you expose those with a lighter color at their base. Gently beat the artichoke on a cutting board by holding it by the stem to help the leaves open up, being careful not to press too hard and break them.
As you tap the artichoke, use your hands to expand it. Once the artichoke resembles an open flower, continue with the rest of the artichokes. In a pot, heat enough vegetable oil to submerge only the artichoke heads. Heat the oil to 170°C (338°F), using a thermometer to ensure even cooking. Carefully immerse the first artichoke, taking precautions to avoid hot oil splashes.
Using kitchen tongs, gently press the artichoke to the bottom of the pot by holding the stem as it fries. Cook for about 6-7 minutes in this manner to maintain its shape. Towards the end of cooking, turn the artichoke onto its side to cook the stem as well, then drain it. Place the cooked artichoke on a paper towel to remove excess oil. Repeat the process with the remaining artichokes, and once all the carciofi alla giudia are prepared, sprinkle them with salt.
Topics: Best artichokes alla giudia recipe, vegan Italian recipes
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