Carciofi alla Giudia is a Roman-Jewish fried artichoke dish where whole artichokes are trimmed, pressed open, and fried twice—first at low temperature to cook through, then at high temperature until the leaves are shattered and crispy. The result is a delicate, leaf-by-leaf eating experience rooted in centuries of Italian-Jewish tradition.
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Select the appropriate artichokes — traditionally mammole artichokes grown in Lazio, Italy are used.
Trim the artichokes by removing the tough outer leaves and trimming the stem.
Open up the artichoke leaves slightly by pressing the artichoke face-down on a hard surface.
Season with salt.
Deep fry the artichokes in olive oil at a lower temperature first to cook through the inside.
Remove and drain, then increase the oil temperature and fry again until the outside is crispy.
Season with additional salt and serve with a squeeze of lemon if desired.
Best eaten fresh and warm. Leftovers can be refrigerated up to 2 days and gently reheated in a low oven, though crispness will diminish.
Deep frying vessel or heavy-bottomed pot · Thermometer (for monitoring oil temperature)
Mammole artichokes grown in Lazio, Italy are traditional. Other globe artichoke varieties work if mammole are unavailable, though the texture and flavor may differ slightly.
The first fry at lower temperature cooks the artichoke through to the heart. The second fry at higher temperature crisps the outer leaves until they shatter and turn golden.
Trim and press the artichokes a few hours ahead and refrigerate. Fry just before serving for best crispness; reheating will soften the leaves.
The inner leaves should be tender when pierced with a fork after the first fry. If still tough, fry longer at the lower temperature before proceeding to the second fry.
Yes, it contains only artichokes, olive oil, and salt, making it suitable for both vegetarian and vegan diets.
