Sunday, June 16 2024

Carciofi alla giudia, literally “Jewish-style artichokes”, is among the best-known dishes of Roman Jewish cuisine.

The recipe is essentially a deep-fried artichoke, and originated in the Jewish community of Rome.


Using a local kind of artichoke, the “mammola” romana, this recipe was prepared especially during the celebration of Yom Kippur.

Artichokes featured on the break-the-fast menu and this is why the recipe is known as “carciofi alla giudia” (Jewish style artichokes).

 

 

 

 

 

SERVINGS:4

INGREDIENTS:

  • 4 artichokes cleaned but don’t cut them in half
  • lemons
  • salt to taste
  • oil for frying

 

METHOD
  • After you cleaned the artichoke from the outside leaves, open it by pressing it on a cutting board
  • Help yourself with a knife to cut the heary center, if there is
  • Heat the frying oil in a deep frying pan
  • Add the artichokes with the head down
  • When the leaves are golden, turn the around to cook the stem, they will tend to flip, try to keep them down
  • The artichokes are cooked when a they are tender. Use a long toothpick to check.
  • Drain the artichokes on a paper kitchen towel
  • Serve as a side dish or as an appetizer with a sprinkle of salt and lemon
  • Enjoy!
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