Carciofi alla Giudia is a Roman Jewish specialty of deep-fried artichokes that open into a crispy, chrysanthemum-like flower. Success depends on careful leaf trimming, gentle handling, and a two-stage cooking method combining simmering and high-heat frying.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Fill a large bowl with cold water and squeeze the juice of one of the lemons into it. Halve the remaining lemon.
Working with one artichoke at a time, cut off all but one and a half inches of the stem. Pare the stems and the base, removing the dark green areas, then rub with the cut lemon. Remove all of the tough outer leaves until you reach a pale green, pointy core about one-and-one-fourth to one-and-a-half inches in diameter at its base. Carefully open the leaves by rapping the artichoke very gently on a tabletop or poking it open with your fingers. Be careful not to crack the leaves at their base. (Inspect for insects at this point; see note.) Carefully scoop out the choke with a melon baller or a small pointed spoon.
Rub with the cut lemon. As each artichoke is trimmed, drop it into the lemon water. Drain them well, dry with a kitchen towel, and place, stem up, on another towel.
For the first cooking, select a pot that is large enough to hold all of the artichokes, stem up. Place them in the pot, fill halfway with olive oil, and then add water to cover. Bring to a simmer and cook gently, uncovered, until just cooked through, but not soft, 15 to 17 minutes. Test the base with a thin wooden skewer. If they are undercooked, the second frying will take at least 10 to 12 minutes and is riskier, as more leaves may fall off. Despite that, it is better that they are undercooked than overcooked.
Remove from the pot and place on a platter, stem up, pressing down gently to keep an open flower shape. You can prepare the artichokes up to this point two to three hours in advance.
For the second cooking, select a deep cast-iron frying pan. Pour in olive oil to a depth of two and a half inches and heat to about 350 degrees Fahrenheit (a low boil). Add two artichokes, stem up, holding them open with tongs, pressing down. Fry them until golden and crisp, about eight minutes. Transfer to paper towels to drain, then sprinkle with salt. Keep warm in a low oven. Fry the remaining artichokes the same way. It is just about impossible to fry four artichokes at a time, as you can’t hold them down and flat unless two of you are cooking them at the same time or you are an octopus.
Eat at once. Swear not to be discouraged if many of the leaves fell off. They are still scrumptious, aren’t they?
Best eaten immediately after the second frying while crisp. Artichokes can be prepared through step 5 up to 2–3 hours in advance and stored stem-up on a towel.
large pot for first cooking (oil and water mixture) · deep cast-iron frying pan for second cooking · melon baller or small spoon (to scoop choke) · wooden skewer (for doneness testing) · tongs (to hold artichokes open during frying)
American artichokes are tougher and less flexible than Roman varieties. Use medium-sized artichokes with intact stems, trim carefully to a pale green core, and handle gently when flattening. Undercooked artichokes in step one will require 10–12 minutes of frying and are more prone to leaf loss.
Yes. Baby artichokes have softer, easier-to-work-with chokes and will fry crispy, but they're too small to form the classic chrysanthemum flower—more like a dandelion. They're a good starting point if you're new to the recipe.
You can complete steps 1–5 (trimming, opening, and the first simmer) up to 2–3 hours ahead. Store stem-up on a towel. Perform the second frying just before serving for maximum crispness.
Heat the oil to about 350°F (a low boil) for the second frying stage. Fry each pair of artichokes for about 8 minutes until golden and crisp, holding them open with tongs.
Medium-sized artichokes with intact, tender stems work best. Ideally, seek spineless, chokeless varieties (rare but available in some regions). Jumbo artichokes have tough chokes; baby artichokes work but don't form the classic flower shape.
