Carciofi alla Giudia Recipe

Enjoy tasty fried artichokes with this easy recipe for Carciofi alla Guidia, a well known dish in Roman Jewish culture.

Spring 2015

  • The artichoke has been cultivated in the Mediterranean Basin for at least a thousand years. Wild artichokes are still seen in many places, including Sicily and Northern Africa. The ubiquitous vegetable is highly appreciated in Rome and is prepared in a great number of ways. One of the favorite presentations is Carciofi alla Giudia
    Photo courtesy Andreas Dueren

Here is an easy recipe to follow for making Carciofi alla Giudia.


• Artichokes (they should be large, round and firm, and have some stem.)

• Oil for frying

• Salt and pepper

• Lemon juice


1. First you will need to clean and prepare the artichokes; you will need to trim away the leaves by removing the outer darker tougher part. Trim away the rougher exterior until you get to the softer inside. Next clean up the stem by peeling off any unwanted spines.

2. After having cleaned the whole artichoke, put it in a bowl of water with a partially squeezed lemon to soak. When you have peeled all the artichokes and soaked them in the lemon mixture, heat 3 inches of olive oil in a broad pot. While the oil is heating, stand your artichoke on absorbent paper to drain, and prepare a bowl of fine sea salt and pepper to season it.

3. Slip your artichoke into the hot oil and cook for 10 minutes, making sure to turn the artichoke so that it can cook evenly. Now that the artichoke is partially cooked, reheat your oil, put the artichoke in the hot oil for 3 to 4 minutes, then using a pair of long-handled implements, upend the artichoke. Press down gently; the leaves will brown thanks to the heat of the bottom of the pan, and this way the artichoke will open like a flower. Be sure soak up some of the unwanted oil before serving . Your Carciofi alla Giudia are now ready to eat, enjoy!

(Traditional Recipe as adapted by Alicia Simcox)

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