Carciofi alla giudia, or artichokes Jewish-style, are a masterpiece of Roman cuisine, a rural and peasant cuisine. As the name suggests, this food originates from Jewish-Roman cuisine and the original recipe consisted of a frying of artichokes. For the preparation of this dish, Roman artichokes, commonly called “mammola” or “cimaroli”, are used.
The origin of this recipe is quite ancient: the first historical evidences are dated in the 16th century. It was born, as we have said, in the Jewish Quarter of Rome, where the housewives cooked the artichokes as the first meal after the Kippur feast.
The Kippur, or feast of atonement, provides for a day of total fasting, in which nobody could work but had to dedicate solely to prayer. Once passed these 24 hours, the Jews used to start the feast banquet with this plate of fried artichokes; for this reason, they were called “Jewish-style”.
To prepare the carciofi alla giudia, in Rome are commonly used the large and round artichokes, because they are softer and easier to cook. This is a side dish easy to prepare and very tasty.
The doses of this recipe are for 4 people.
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