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Carciofi alla Giudia

Serves 4 to 6 Appetizer vegetarian, Appetizers

Carciofi alla Giudia

Carciofi alla Giudia is a cherished Roman dish, traditionally enjoyed during the spring when artichokes are at their peak. This dish, originating from the Jewish community of Rome, is a celebration of simplicity and quality ingredients. It's a staple in Roman homes, where family recipes are passed down through generations, each adding their own touch while staying true to the essential flavors.

The taste is a perfect blend of tender artichokes and rich olive oil, with the garlic adding a gentle depth. The crispness of the outer leaves contrasts beautifully with the soft heart, creating a delightful textural experience. A sprinkle of coarse sea salt enhances the natural flavors, making this dish an irresistible addition to any meal.

Ingredients

  • 8Roman artichokes — trimmed
  • 800 mlextra virgin olive oil — for frying
  • 2lemons — for acidulated water
  • 3 clovesgarlic — crushed
  • to tastecoarse sea salt

Method

  1. Begin by preparing the Roman artichokes. Trim the stems to about 2 inches and remove the tough outer leaves until you reach the tender, pale green ones. Use a sharp knife to cut off the top third of the artichoke. As you work, rub the cut surfaces with a halved lemon to prevent browning.
  2. Once all the artichokes are trimmed, gently open them up like a flower by pressing them down on a flat surface. This will help them cook evenly and allow the oil to penetrate. Fill a large bowl with water and the juice of one lemon, and soak the artichokes for about 10 minutes to remove any bitterness.
  3. While the artichokes soak, peel and lightly crush the garlic cloves. Set them aside. Drain the artichokes and pat them dry thoroughly with a clean kitchen towel. This step is crucial to prevent oil splatters when frying.
  4. In a deep, heavy-bottomed pan, pour in 800 ml of extra virgin olive oil. The oil should be deep enough to submerge the artichokes halfway. Heat the oil over medium-high heat until a small piece of garlic sizzles gently when added.
  5. Add the crushed garlic cloves to the oil and let them infuse for about a minute until fragrant, then remove them with a slotted spoon. Carefully lower the artichokes into the hot oil, flower side down, and fry them for about 10 minutes. The artichokes should become golden and crisp on the outside.
  6. Using tongs, gently flip the artichokes and fry the stem sides for an additional 5 minutes. They should be tender when pierced with a knife and have a deep golden color. Remove the artichokes from the oil and drain them on a plate lined with paper towels.
  7. Season the artichokes generously with coarse sea salt while they are still hot. Squeeze the juice of the remaining lemon over them to enhance their flavor. Serve the Carciofi alla Giudia immediately while they are warm and crisp.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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