Jewish-style artichokes (carciofi alla giudia) are a cornerstone of traditional Roman cuisine. Typically, they precede the challenging decision between carbonara, gricia, and amatriciana – or, for the indecisive, a hearty dirty pasta – but they also make an excellent side dish.
Jewish-style artichokes are remarkably simple and quick to prepare, taking only about 20 minutes and requiring only 3 ingredients. They are often mistaken for another well-known and beloved recipe, “carciofi alla romana” (Roman-style artichokes) cooked in a pan. However, the two dishes are distinctly different.
Ingredients (for 4 people)
- 4 Artichokes
- Vegetable oil for frying, as needed
- Fine salt, to taste
Cooking Process
- To prepare Jewish-style artichokes, start by cleaning the artichokes. Remove the tough end of the stem, then, using a smaller knife, trim away the fibrous outer part of the remaining stem from the cut end to the base of the artichoke. Discard the outer leaves until you reach the lighter-colored ones at the base. To open the leaves properly, tap the artichoke against a cutting board while holding it by the stem, being careful not to press too hard to avoid breaking the leaves. You can assist in spreading the leaves with your hands while tapping. Once the artichoke opens like a flower, proceed to clean the remaining artichokes in the same manner.
- Heat enough vegetable oil in a small pot to immerse just the heads of the artichokes. Bring the oil to 170°C (340°F), monitoring the temperature with a thermometer to ensure even cooking.
- Carefully immerse the first artichoke in the hot oil. Be cautious during this frying process to protect yourself from potential splashes of hot oil. Using kitchen tongs, gently press the artichoke against the bottom of the pot by the stem as it fries. This process takes about 6-7 minutes, ensuring the artichoke retains its flower shape. Towards the end of cooking, turn the artichoke on its side to allow the stem to cook as well, then drain it.
- Drain the first artichoke on paper towels. Repeat the process with the remaining artichokes. Once all the Jewish-style artichokes are ready, don’t forget to season them with salt. Carciofi alla giudia are best enjoyed simply, as they are.
Tips
For Jewish-style artichokes in Rome, the preferred variety is the “mammola” artichoke (globe artichoke or Romanesco artichoke), known for its tender leaves. Once the artichoke is trimmed, some people choose to cut off the leaf tips, but this step can be skipped as frying ensures that even the tips become crispy and golden.
If you prepare the artichokes well in advance for frying, it’s recommended to immerse them in acidulated water to prevent browning. In this case, make sure to drain and dry them thoroughly before frying to prevent any water from coming into contact with the hot oil.
The frying process must be done in hot oil at 170°C (340°F), ideally using peanut oil or extra virgin olive oil. In the traditional Roman taverns, it’s still common to find people who fry the artichokes twice: first at a lower temperature for even cooking, and then in hot oil to make the leaves crispy.
