Carciofi alla giudia, literally translated, “Jewish-style artichokes,” are a traditional Roman Jewish dish dating back to the 16th century, when Roman Jews were confined to a ghetto. At the time, fried artichokes were a creative way to make a delicious dish out of an inexpensive vegetable. In Rome, the produce used are Romanesco artichokes, somewhat different from the rounder Green Globe artichokes commonly available in the United States. Despite this dish's rich Jewish history, a heated debate is currently ongoing as to its kosher status, with as-yet-unresolved disagreements between Israeli and Roman Jewish religious authorities.
Recipe Servings: 4
Ingredients
- 1 lemon
- 4 medium-size artichokes
- Olive oil, as needed
- Sea salt, to taste
Directions
- Fill a large bowl with water. Add the juice of the lemon.
- Trim the artichoke stems to 1–2 inches, and, with a vegetable peeler, remove the outer dark green layer of the stem.
- Slice off the artichoke's top horizontally using a serrated knife, and then cut the artichoke in half vertically.
- Remove and discard the outer layers of leaves, leaving the soft inner ones.
- Remove the hairy “choke” at the center of each half.
- Place the artichokes in a large pot and cover halfway with oil.
- Add the lemon water until artichokes are fully covered.
- Simmer over low heat, uncovered, for about 15 minutes, until the artichokes are cooked but not overly soft.
- Transfer the artichokes to a platter using tongs.
- Heat about an inch of oil in a large, heavy pan set over medium-high heat.
- Place the artichoke halves into the hot oil and fry for about 5 minutes per side, turning once, until thoroughly browned and crisped.
- Remove the fried artichokes from the heat using tongs and place on paper towel to drain.
- Sprinkle with salt and serve warm.
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