Roman-Jewish Fried Artichokes (Carciofi alla Giudia) Recipe (2024)

FAQs

How do you eat Jewish fried artichokes? ›

Carciofi alla giudia are eaten whole. First you pick off and eat the outer leaves, which are like potato chips, and then you move on to the center, which has a rich, buttery consistency and flavor. There's a great video tutorial here, in which members of the Roman Jewish community demonstrate how the dish is prepared.

Rome's artichokes are world-famous and very popular in the Roman cuisine. Unlike other artichokes, they are round and soft, and more importantly they have no spines.

Jewish-Style Artichokes (Carciofi alla Giudia)

Then, just before serving they are re-fried at a higher temperature to encourage them to open out like sunflowers and crisp up the leaves until they turn golden. After a sprinkle of salt, they are eaten petal-by-petal with the hands, like potato chips.

Arab traders brought artichokes to Medieval Spain, and Spanish Jews enthusiastically adopted them, creating their own artichoke-themed dishes. When Jews were expelled from Spain in 1492, they took their love of artichokes with them.

“Alla Giudia” refers to “alla giudea” (that means “something related to Jews”). The name was given by Romans, who fell immediately in love with the fried artichokes. So much that they even visited the ghetto very often to enjoy this dish.

The artichoke has good nutritional qualities which make it an important element of the characteristic Mediterranean diet: in fact, it gives energy and has a detoxifying and diuretic effect, particularly indicated for people who suffer from asthenia and over-exhaustion, kidney and liver problems or lack of iron in the ...

Artichoke heads are still harvested by hand and, since this depends on their ripening, this may span several weeks. This leads to particularly high production costs, making artichokes among the most expensive vegetables on the market (at equivalent edible quantities).

When you get to the heart of the artichoke, you will notice the fuzzy hair layer referred to as the "choke". This part of the artichoke is not edible. Remove the choke by using a spoon to scoop it out. 5.

Worldwide artichoke production is 1.59 million metric tons. Egypt comes next with 269,899 metric tons and Spain produces 199,940 metric tons. These three countries represent about half of the world's market. Italy also is the largest consumer, enjoying about 394,000 metric tons in 2018 and exporting 4,800 metric tons.

What is breakfast called in Rome? ›

Meals. Traditionally, a breakfast called ientaculum was served at dawn. At mid-day to early afternoon, Romans ate cena, the main meal of the day, and at nightfall a light supper called vesperna.

Native to the Mediterranean, artichokes have been cultivated and eaten in Italy since the days of ancient Rome. The Romans popularised the idea that the artichoke was a powerful aphrodisiac, and until the 16th century women were forbidden from eating the vegetable because of its purported powers.

It tasted like a cross between potato chips and baked pumpkin seeds. The heart was divine too, nice and tender." Useful recommendation? "At the right time of year they'd sell their souls for a true carciofo alla giudìa, the crispy deep-fired artichoke of Roman-Jewish tradition.

Artichoke season is generally early winter to mid-spring. They'll first come from other regions of Italy, and then around February, the true carciofo romanesco emerges from Ladispoli and Cerveteri just outside of Rome. These 'chokes are round and as purple as a Roman emperor's robe.

The Artichoke in Italian Cuisine

They are eaten raw in salads or alone, dipped in condimento, a simple bowl of good quality olive oil, salt, and fresh cracked black pepper. They're also found whole and stuffed in dishes like Carciofi alla Romana _or deep-fried in dishes like _Carciofi alla Giudia.

In the traditional version, artichokes are deep-fried whole until they are crispy and golden brown and enjoyed simply with salt, pepper, and lemon wedges. To prepare them, the tough leaves of the outer artichoke are removed, and the artichoke is then flattened slightly to help it cook evenly.

Serving and Enjoying

Fried artichoke can be enjoyed on its own as a tasty appetizer or paired with a dipping sauce such as aioli or marinara for added flavor. The crispy outer layer and tender heart of the artichoke create a delightful contrast that is sure to please your taste buds.

Jerusalem artichokes can be cooked in much the same way as potatoes or parsnips, and are excellent roasted, sautéed, dipped in batter and fried, or puréed into a delicious soup.

You do not have to peel the artichoke before cooking or eating but they do often contain dirt and grit, so ensure you scrub them well before cooking. If you prefer them peeled, remember that they discolour quickly, so place in a bowl of water and lemon juice to prevent browning.