Carciofi alla giudia

Carciofi alla giudia (Jewish-style artichokes) is a traditional dish from the Roman Jewish cuisine. This dish is a specialty of the Roman Ghetto, the Jewish quarter in Rome. The dish is made by deep-frying whole artichokes.

History

The dish has a long history in the Roman Jewish community, dating back to the time when the community was confined to the Roman Ghetto. The name Carciofi alla giudia translates to "artichokes in the Jewish style", reflecting its origins in this community.

Preparation

The preparation of Carciofi alla giudia involves several steps. First, the artichokes are cleaned, with the outer leaves and stems removed. The artichokes are then opened up like a flower and soaked in water with lemon juice to prevent discoloration. They are then deep-fried twice: once to cook the artichoke and once to make the leaves crispy. The result is a dish that is crispy on the outside and tender on the inside.

Serving

Carciofi alla giudia is typically served as an appetizer. It is often accompanied by other traditional Roman Jewish dishes, such as Fried zucchini flowers and Puntarelle salad.

See also

• List of Italian dishes
• Roman cuisine
• Jewish cuisine