Here’s a recipe for Jewish-Roman Fried Artichokes (Carciofi alla Giudia), a classic dish from Rome’s Jewish community. This traditional preparation transforms artichokes into crispy, golden delights with a tender heart. It’s a simple yet flavorful recipe that reflects the culinary heritage of the Roman Ghetto.
- 4 medium globe artichokes (preferably young and tender)
- 2 lemons (one for acidulated water, one for serving)
- Vegetable oil (or olive oil, traditionally, for frying—enough for deep Frying, about 2-3 cups)
- Salt (to taste)
- Black pepper (optional, to taste)
- A sharp knife
- A large bowl
- A deep frying pan or pot
- Tongs or a slotted spoon
- Paper towels
- Prepare the Artichokes: Fill a large bowl with cold water and squeeze the juice of one lemon into it. This acidulated water prevents the artichokes from browning.
- Trim the artichokes: Remove the tough outer leaves until you reach the pale, tender inner leaves.
- Cut off the top third of the artichoke (the spiky tips).
- Peel the tough outer layer of the stem, leaving about 1-2 inches attached—it’s edible and delicious.
- Use a paring knife to trim around the base to remove any remaining dark green parts. If the artichokes have a choke (the fuzzy center), scoop it out with a spoon, though young artichokes often don’t require this.
- You can place each trimmed artichoke in the lemon water as you work to keep them fresh.
- First Frying (to Tenderize): Heat about 2 inches of vegetable oil (or olive oil, if you’re going traditional) in a deep frying pan or pot to around 300°F (150°C)—a medium-low temperature. You’re not crisping them yet, just cooking them through.
- Remove the artichokes from the water, pat them dry with paper towels, and gently press them to open the leaves slightly (like a flower blooming).
- Fry the artichokes in batches, stem up, for 10-15 minutes, turning occasionally. They should soften and turn a light golden color but not crisp up. The exact time depends on their size—test by piercing the base with a fork; it should be tender.
- Remove with tongs or a slotted spoon and drain on paper towels. Let them cool slightly.
- Second Frying (to Crisp): Increase the oil temperature to 350°F (175°C)—a hotter, crisp-inducing heat.
- Press the artichoke leaves gently with your hands or against a surface to open them further and expose the inner layers.
- Fry the artichokes again for 2-4 minutes until the leaves turn deep golden-brown and crispy. The stems should also crisp slightly.
- Remove and drain on fresh paper towels. Season and Serve:
- Sprinkle generously with salt while still hot. Add a pinch of black pepper if desired (though purists might skip it).
- Serve with a wedge of lemon on the side for squeezing. This dish's magic is in the contrast of the crispy leaves, tender heart, and bright lemon.
- Traditional Tips: In Rome’s Jewish Quarter, these are often made with “cimaroli” artichokes (the first buds of the plant), which are incredibly tender. If you can’t find young artichokes, the recipe still works—adjust the cooking time.
- Eating Style: Pull off the crispy leaves individually, eating them like chips, then savor the soft, flavorful heart and stem at the end.
- Oil Choice: Olive oil is authentic but expensive for deep Frying; vegetable oil works well too.
This dish is a staple of Roman Jewish cuisine dating back centuries. It’s often enjoyed during spring when artichokes are in season. Buon appetito—or, perhaps, beteavon!
