A Masterpiece of Roman Jewish Cuisine
Crispy on the outside, tender on the inside—Carciofi alla Giudia are not just a dish, they’re an ancient culinary ritual.
Born in the Roman Jewish ghetto during the 16th century, this recipe is traditionally served during Yom Kippur to break the fast.
Fried twice for that perfect texture and seasoned simply with salt and pepper, these golden artichokes are a true treasure of Lazio’s culinary heritage. With just a handful of ingredients and patience, you can bring this iconic Roman street food right to your table.
🍽️ Servings:
4 people
⏱️ Total Time:
50 minutes
Preparation: 30 minutes
Cooking: 20 minutes
🛒 Ingredients:
8 Roman artichokes (mammola or cimarolo preferred)
Extra virgin olive oil (for frying)
1 lemon
Salt, to taste
Black pepper, to taste
👩🍳 Instructions:
1. Clean the Artichokes
Remove tough outer leaves and cut off 2–3 cm of the stem. With a sharp knife, “turn” the artichokes—trimming from bottom to top in a spiral motion to shape them round at the top and wide at the base. Soak the cleaned artichokes in lemon water to prevent browning.
2. First Fry
Heat extra virgin olive oil in a tall, wide pot to 140°C (285°F). Lightly press each artichoke to open the leaves slightly, then fry for 10–12 minutes until softened. Remove, drain on paper towels, and let rest for 10 minutes.
3. Season & Shape
Use a fork to gently open the artichoke leaves. Season with salt and pepper between the petals.
4. Second Fry
Raise the oil temperature to 180°C (355°F) and fry the artichokes again for 6–7 minutes until crisp and golden.
5. Serve Hot
Enjoy immediately—crispy, savory, and irresistibly Roman!
📝 Tips & Tricks:
Use Roman Artichokes (Mammole): They’re round, tender, and have no choke.
Double Frying Is Key: The first fry softens; the second crisps.
Save the Outer Leaves: Use them to make a detox herbal tea.
Don’t Skip the Lemon Water Soak: It keeps the artichokes from turning black.
🧾 Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 11 g |
| Fiber | 6 g |
| Protein | 3 g |
| Sodium | 210 mg |
CARCIOFI ALLA GIUDIA (Roman-Style Artichokes)
Notes
Ingredients:
- 8 Roman artichokes (mammola or cimarolo preferred)
- Extra virgin olive oil (for frying)
- 1 lemon
- Salt, to taste
- Black pepper, to taste
👩🍳 Instructions:
1. Clean the ArtichokesRemove tough outer leaves and cut off 2–3 cm of the stem. With a sharp knife, “turn” the artichokes—trimming from bottom to top in a spiral motion to shape them round at the top and wide at the base. Soak the cleaned artichokes in lemon water to prevent browning. 2. First Fry
Heat extra virgin olive oil in a tall, wide pot to 140°C (285°F). Lightly press each artichoke to open the leaves slightly, then fry for 10–12 minutes until softened. Remove, drain on paper towels, and let rest for 10 minutes. 3. Season & Shape
Use a fork to gently open the artichoke leaves. Season with salt and pepper between the petals. 4. Second Fry
Raise the oil temperature to 180°C (355°F) and fry the artichokes again for 6–7 minutes until crisp and golden. 5. Serve Hot
Enjoy immediately—crispy, savory, and irresistibly Roman!
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