Carciofi alla Giudia is a traditional Roman Jewish dish of artichokes deep-fried twice—first until cooked through, then briefly until the leaves crisp into chips. A beloved delicacy from Rome's Jewish Ghetto made with just artichokes, olive oil, salt, and lemon.
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Clean the artichokes by removing the outer leaves that are too hard until you reach the inner, clearer leaves — remove the first two or three layers. Chop the stalk about 5 cm from the head. Remove the hard outer layer of the remaining stalk and set aside to fry with the artichokes.
Wash the artichokes thoroughly. Place them in a bowl of water with the lemon cut in half for at least 10 minutes to prevent browning.
Once soaked, shake off all excess water and slightly press or gently hit the artichokes so the leaves begin to open and stretch out.
Heat abundant oil in a high-sided pan. Dip the artichokes head-down into the hot oil and deep-fry for about 10 minutes.
When cooked through, remove and place on oil-absorbing paper until they cool.
Once cool, fry the artichokes a second time for no more than 2–3 minutes (some do only 1 minute on very hot oil), gently pressing them. This second fry makes the leaves crispy like chips. Optionally, sprinkle a little cold water on the artichokes before the second fry to help the leaves open like a flower — but be careful of oil splashing.
Place on a kitchen towel or oil-absorbing paper briefly, then serve very hot.
Best served fresh and hot immediately after the second fry. Refrigerate leftovers and re-fry briefly before serving to restore crispness.
high-sided pan or deep pot for oil · kitchen towel or oil-absorbing paper
Roman artichokes, specifically the mammole variety, are traditional and best. They're smaller and more tender than globe artichokes. If unavailable, baby or violet artichokes work as substitutes.
The lemon prevents the cut artichokes from browning and oxidizing while you prep them. Soak for at least 10 minutes after cleaning.
Fry head-down for about 10 minutes until the artichoke is cooked through and tender. It should feel soft when pierced but the leaves may not yet be crispy.
Yes—complete the first fry, cool, and refrigerate. Fry a second time just before serving to restore crispness and heat them through.
Olive oil is traditional, but sunflower or peanut oil work equally well for deep-frying at high heat.
