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How to Make Authentic Carciofi alla Giudia (Roman Jewish-Style Artichokes)

Discover the art of making Carciofi alla Giudia, a beloved Roman Jewish delicacy. This recipe transforms fresh artichokes into crispy, golden-brown flowers through a unique double-frying technique. Perfect as an appetizer or side dish, these artichokes offer a delightful contrast of textures and a rich, nutty flavor.

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Recipe Details

Prep Time

20 minutes

Cook Time

15 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Carciofi alla Giudia is a crispy, golden-brown Roman Jewish delicacy featuring deep-fried artichokes that bloom like flowers. This traditional dish showcases the simple beauty of artichokes with a delightful crunch.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 4 large globe artichokes
  • 2 lemons, juiced
  • 4 cups vegetable oil for frying
  • 1 tablespoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup fresh mint leaves, chopped (optional, for garnish)

Instructions

  1. Fill a large bowl with cold water and add the juice of one lemon.

  2. Prepare the artichokes: Cut off the stem, leaving about 1 inch. Remove the tough outer leaves until you reach the pale yellow-green tender leaves.

  3. Cut off the top third of the artichoke. Using kitchen shears, trim the pointed tips off the remaining outer leaves.

  4. Immediately place the trimmed artichokes in the lemon water to prevent browning.

  5. In a large, deep pot, heat the vegetable oil to 325°F (165°C).

  6. Drain the artichokes and pat them dry with paper towels.

  7. Gently spread the artichoke leaves, creating a flower-like appearance.

  8. Carefully lower the artichokes into the hot oil, stem-side up. Fry for about 10 minutes, until the leaves start to crisp and open further.

  9. Remove the artichokes and drain on paper towels. Increase the oil temperature to 350°F (175°C).

  10. Once the oil reaches temperature, return the artichokes to the pot and fry for an additional 1-2 minutes until golden brown and crispy.

  11. Remove the artichokes and drain again on paper towels.

  12. While still hot, season generously with kosher salt and black pepper.

  13. Serve immediately, garnished with fresh mint if desired, and the remaining lemon cut into wedges on the side.

Chef's Notes

  • Choose artichokes that are tightly closed and feel heavy for their size.
  • For a less traditional but equally delicious version, try seasoning with garlic powder or grated Parmesan cheese after frying.
  • If you can't find large globe artichokes, baby artichokes work well too, but reduce the frying time accordingly.
  • The artichokes are best enjoyed immediately after cooking for maximum crispiness.
  • Be cautious when frying, as the oil may splatter. Use long tongs and wear oven mitts for safety.

Nutritional Info

Per serving (1 artichoke): Approximately 180 calories, 14g carbohydrates, 6g protein, 13g fat. Artichokes are an excellent source of fiber, vitamins C and K, and antioxidants. They also contain folate and magnesium, supporting heart health and digestion.

Serving Suggestions

Serve Carciofi alla Giudia as a stunning appetizer or side dish. They pair wonderfully with grilled meats or fish. For a complete Roman Jewish meal, serve alongside other traditional dishes like Roman-style fried zucchini flowers or braised beef with tomatoes. A crisp white wine like Frascati complements the artichokes beautifully. Present on a large platter with lemon wedges and a sprinkle of sea salt for a dramatic table centerpiece.