Carciofi alla Giudia – Roman Jewish-Style Artichokes Recipe on Food52 (2024)

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How do you eat carciofi alla giudia? ›

Jewish-Style Artichokes (Carciofi alla Giudia)

Then, just before serving they are re-fried at a higher temperature to encourage them to open out like sunflowers and crisp up the leaves until they turn golden. After a sprinkle of salt, they are eaten petal-by-petal with the hands, like potato chips.

Rome's artichokes are world-famous and very popular in the Roman cuisine. Unlike other artichokes, they are round and soft, and more importantly they have no spines.

Carciofi alla giudia are eaten whole. First you pick off and eat the outer leaves, which are like potato chips, and then you move on to the center, which has a rich, buttery consistency and flavor. There's a great video tutorial here, in which members of the Roman Jewish community demonstrate how the dish is prepared.

In the traditional version, artichokes are deep-fried whole until they are crispy and golden brown and enjoyed simply with salt, pepper, and lemon wedges. To prepare them, the tough leaves of the outer artichoke are removed, and the artichoke is then flattened slightly to help it cook evenly.

They can take the form of velvety purees, soups, hearty gratins, crunchy crisps, stew fillings, creamy mash and even ice cream! In certain parts of Europe, Jerusalem Artichokes are even used to make cordial or brandy! They pair well with game as well as poultry, fish dishes or root vegetables.

For the best success he recommends varieties Green Globe, Imperial Star and Emerald. "For something unusual, try growing Violetto," Myers said. "It is particularly variable for spines and purple heads, but in my opinion, has the best flavor of all of the artichokes."

Italy is the world's leading artichoke producer with 389,813 tons per year. It is followed by Egypt with 323,866 tons. Spain ranks third with 208,463 tons. Peru is the fourth largest producer on the planet with 154,552 tons per year.

Once your artichoke has been steamed, you have a few different options for eating it. Some people choose to peel away the petals of the artichoke and only eat the center, or "heart.” However, some of the best nutrients are concentrated in the leaves.

When preparing an artichoke, discard the center "choke" (except in baby artichokes), but the base of the petals, the center of the stem and the entire artichoke heart are completely edible and easy to cook. That's when all the fun begins!

The custom of consuming artichokes originated precisely in the Jewish ghetto of Rome between 1555 and 1870, traditionally prepared for Pesach, the Jewish Passover, a theory justified by the seasonality of the vegetable, which sees its peak growth period in spring.

What does "giudia" mean in Italian? ›

“Alla Giudia” refers to “alla giudea” (that means “something related to Jews”). The name was given by Romans, who fell immediately in love with the fried artichokes. So much that they even visited the ghetto very often to enjoy this dish.

Some cooks like to soak the trimmed artichoke in lemony water for an hour or so before cooking to improve taste and tenderness.

The stem is edible too, so don't toss' em out. Just peel them to get to the tender center.

When choosing canned artichokes, you'll find that they're usually sold either whole or quartered in a saltwater solution. When you open a can of artichokes, be sure to rinse them thoroughly so that all you're left with is the sweet, slightly tangy flavor and creamy texture of the vegetable.

Artichoke hearts preserved in olive oil are great on bread sprinkled with parsley, on crostini or pizza, mixed with pasta or in a risotto. You could also fry them together with your omelet, mix them into a Mediterranean salad or enjoy them pure on a summery antipasti platter.

Although eating cooked artichokes is more common, they're just as delicious served raw – especially when they're super fresh. And like other vegetables, consuming raw artichokes allows your body to absorb more of its nutrients, like Vitamin C, which is sensitive to heat.