tagAlt.Light Roman Style Jewish Artichokes  Carciofi alla Giudea

Light Roman-Style Jewish Artichokes - Carciofi alla Giudea

Carciofi alla Giudea, a dish where Artichokes are poached, fried, and seasoned with the freshest ingredients. This recipe will make your head spin!

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Folks, we're in the peak of artichoke season now, and here's an authentic vegetarian recipe right from the heart of Rome to highlight this seasonal Italian ingredient. Have you traveled to Rome yet?

Chances are, if you've already stepped into this most magnificent of important Italian cities, you've made a stop into Rome's Jewish Ghetto neighborhood, just steps from the Trastevere River bank.

A quiet neighborhood, the streets virtually hum with locals cooking up some of the city's most delicious specialty dishes, including the famous Carciofi alla Giudea, aka Roman-style Jewish Artichokes.

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total time (min)

10 cooking time (min.)


6 ingredients


153 kCal


3 steps to complete the preparation

Ingredients

for 6 servings

Light Roman-Style Jewish Artichokes - Carciofi alla Giudea Ingredients

  • Artichokes 6 cup
  • Garlic Cloves 2
  • Salt as needed
  • Extra-virgin olive oil as needed
  • Water as needed
  • Lemon 1

Perfect Match

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Preparation

for 6 servings

Step

1

Of 3

Prepare and Boil Artichokes

 

To clean the artichokes, take off the external leaves and cut the tips, leaving the heart. Place in a bowl with water and a couple slices lemon to avoid browning.
Once you have the cleaned artichokes, drain them from the acidulated water, season the artichokes inside and out with salt and pepper and place upside  down in a frying pan. For this recipe you will need a pan where the artichokes will be  cramped for space - they need to be close together.  
Place the garlic in the bottom of the pan, and add 1/2cm of olive oil.
Add water until the level arrives to the end of the artichoke leaves. Don't entirely cover the  artichokes. Cover, and cook over high heat until the water is boiling. Turn down the heat to  medium, let simmer covered until water is evaporated completely.  

Step

2

Of 3

Fry Artichokes

Heat 3 inches (8 cm) of olive oil in a fairly deep, fairly broad pot (one large enough to  contain the artichokes flat, and the oil should almost cover them).  Slip horizontally your artichokes into the hot oil and fry for 3-4 minutes, until the stem is  browned, and then use a pair of long-handled implements along the lines of bbq forks to  upend the artichoke. Press down gently; the leaves will brown thanks to the heat of the  bottom of the pan, and the artichoke will open like a flower.  

Step

3

Of 3

Complete Dish and Serve

While the artichoke is browning, line a second plate with absorbent paper. Put the first  artichoke to drain blossom down, and continue with the next. Continue until you have  finished frying your artichokes.  

Perfect Match

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The Brunello di Montalcino "Lupi e Sirene" from Podere Le Ripi is a great Tuscan red wine made from Sangiovese grapes that matures for 36 months in oak barrels.

View product
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