Italy
Photo: Simone.lippi, CC BY-SA 3.0, croppedCarciofi alla giudia
/karˈtʃɔːfi alla dʒuˈdiːa/kar-CHO-fee AH-lah joo-DEE-ah
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- Taste
- Savory
- Made with
- Vegetables
History
Carciofi alla giudia are "Jewish-style artichokes": whole Roman artichokes trimmed and fried twice in olive oil, first gently until tender and then at high heat after the leaves are opened, so they look like a golden, crisp flower. The dish comes from the Jewish community of Rome, one of the oldest in Europe, which was confined to the ghetto by the river from 1555 to 1870, and it is still served in the restaurants of the former ghetto in spring, when the local romanesco artichokes are in season. It is eaten with salt, with the leaves broken off one by one, crisp like chips, down to the soft heart.
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