tagAlt.mamme carciofi giudia

Jewish Artichokes - Carciofi alla Giudia

Carciofi alla Giudia (Jewish artichokes), are often found in the Jewish quarters in Rome. They are deep fried until they turn into a crunchy flower of yumminess.

  • ( Scored 5 on 1 reviews )

Sara:

I came across these crunchy artichokes in a small restaurant in Rome and thought they would have been almost impossible to make at home. Well, I was w...

read all reviews...

Here is a vegetarian recipe that comes from the heart of Rome, perfect to enhance this special ingredient in a simple way and with few ingredients. 

For this recipe we traditionally use the "mammole romane", a variety of artichoke which is large and round. 

If you have already been to Rome, it is likely that you have made a stop in the Jewish Ghetto district, a few steps from the banks of the Trastevere river.

A quiet neighborhood, the streets murmur thanks to the locals who cook some of the city's most delicious specialties, including the famous Carciofi alla Giudea, or 'Jewish artichokes'.

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Ingredients

for 6 servings

Jewish Artichokes - Carciofi alla Giudea Ingredients

  • Artichokes 6
  • Salt and Pepper as needed
  • Seed oil as needed
  • Water as needed
  • Lemon 1

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Preparation

for 6 servings

Step

1

Of 3

Prepare the artichokes for cooking

Clean the artichokes of the harder leaves and cut off the end of the leaves.

Cut the stem to about 3-4 cm from the attachment and peel it with a knife. Soak the artichokes in cold water and lemon juice so they don't blacken.

Drain the artichokes, then, holding them by the stem, press them on the work surface so that the leaves widen, helping yourself with your hands by opening the flower well (the artichoke is a flower bud) and let them drain well.

Step

2

Of 3

Cooking - step 1

In a large and tall frying pan heat plenty of oil over medium heat, immerse the artichokes and fry them for about 6-7 minutes turning them with the help of two forks.

Once done, leave them to drain upside down on paper towels until they are cold.

Now open the flower well with your fingers and sprinkle in a few drops of white wine. 

Step

3

Of 3

Cooking Step 2 and Complete dish and serve

Heat the oil over high heat again. Using a fork or kitchen tongs, dip the artichokes upside down holding them by the stem for about 3-4 minutes, one at a time.

The leaves will open like the petals of a flower and become crispy.  Drain the artichokes on absorbent paper and add salt and pepper to the inside.

Serve immediately, piping hot.

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Reviews

Sara Friday 18th of December 2020

Artichokes are my favorite, and these crunchy yet soft version are the absolute best

I came across these crunchy artichokes in a small restaurant in Rome and thought they would have been almost impossible to make at home. Well, I was wrong! And this recipe is the best one to replicate them!

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