🌼 Carciofi alla giudia (Jewish-style artichokes)
Carciofi alla giudia are whole artichokes trimmed, flattened open like a flower and deep-fried twice in olive oil. The outer leaves turn shatteringly crisp and golden, like chips, while the heart stays soft and nutty. They are seasoned only with salt and served hot with lemon wedges as an antipasto.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 4 large round artichokes (Roman type)
- 1 lemon
- Olive oil for deep-frying
- Salt
Method
- Remove the tough outer leaves, trim the stem and the tips, and rub the cut surfaces with lemon.
- Press each artichoke head-down on the board to open the leaves; season inside with salt.
- Fry in olive oil at about 140 °C for 10–15 minutes until tender, then drain.
- Raise the oil to about 180 °C and fry again for 1–2 minutes, head-down, until the leaves are crisp and golden.
- Drain on paper, salt and serve hot with lemon wedges.
How to make it lighter
- Drain the artichokes well on paper towels to remove excess oil.
- Share one artichoke as a starter rather than eating two.
- For a lighter version, braise the artichokes instead, Roman-style, with herbs and a little oil.
History
The dish is a specialty of the Roman Jewish community and is closely associated with the restaurants of Rome's old Jewish Ghetto, where it is eaten especially in spring, at the height of the artichoke season.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Carciofi alla giudia (Jewish-style artichokes) and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →