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.
- 8 artichokes
- 1 lemon
- Salt and Pepper to taste.
- Remove the harder leaves from the artichokes and dip them upside down in a bowl with cold water and lemon for about 15 minutes.
- Remove the artichokes from the bowl by taking them to the stem (so that leaves spread out), drain them and put a bit of salt and pepper both inside and outside.
- In a pan with high edges, pour a good amount of oil, let it warm (do not boil) and soak the artichokes. Cook for about ten minutes, until they are golden.
- Remove the artichokes from the pan, drain them from the oil and lean them on the worktop upside down, pushing them slightly from the top, so that the leaves open. Let them cool down.
- Pour other olive oil in a frying pan and boil it. Skewer the stem of the artichoke with a fork and immerse it in the oil, frying it for about 3-4 minutes.
- Finally, before removing it from the oil, sprinkle some water with your fingers so that the leaves become crispy.
- Remove the artichokes, dry them with absorbent paper and serve them on the table