Carciofi alla Giudia

When you journey through Rome’s Jewish Ghetto, the perfect Jewish artichoke is not far away.

To make the dish, they use smaller, violet artichokes. Rome is famous for the quality of the artichokes produced in its countryside. Roman artichokes are large and tender, and one variety in particular, called “cimaroli” (literally “those that grow on the top”) is the best one. They are large, globe-like, full of pulp, and with tender leaves.

The tough, outer leaves are stripped away, and the fibrous chokes are scooped out. Then the artichoke is rubbed with lemon juice to keep it from browning. They’re then fried until tender, pressed open and fried again until the outer leaves are brown and crispy.

Carciofi alla Giudia is sort of the Italian equivalent of a bloomin’ onion. They look like golden sunflowers. They’re rich, nutty, salty, utterly unhealthy, and completely delicious.

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