Carciofi alla Giudia

Name: Carciofi alla Giudia
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 large round artichokes (Roman or globe); 1 lemon; Olive oil for deep-frying; Salt and pepper

Carciofi alla giudia/kar-CHOH-fee AH-lah JOO-dee-ah/

Also known as: Jewish-Style Artichokes, Roman Fried Artichokes, Carciofo alla Giudia

About this dish

Whole artichokes flattened and deep-fried twice until the leaves open like a golden, crisp flower.

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Ingredients

🌿4 large round artichokes (Roman or globe)

🍋1 lemon

🫒Olive oil for deep-frying

🧂Salt and pepper

Method

Serves 2

Trim off the tough outer leaves and peel the stem, rubbing with lemon so they don't darken.

Fry the artichokes in oil at about 140°C for 15 minutes until tender, then drain upside down.

Press each one gently on the board to open the leaves out like a flower, and season.

Fry again in hotter oil (about 180°C) for 2–3 minutes until crisp and bronzed.

Drain, salt and serve hot.

✓ What Makes it Authentic

Carciofi alla giudia ('Jewish-style artichokes') come from the Jewish quarter of Rome and are eaten in spring, when Roman artichokes are in season.

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