Carciofi alla Giudia (Roman-Jewish Fried Artichokes)

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Carciofi alla Giudia

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Course Side Dish

Cuisine Italian

Equipment

• Equipment Needed
• Sharp knife
• Large pot or deep fryer
• Tongs or BBQ forks
• Paper towels for draining

Ingredients

  

• Ingredients:
• 4 large artichokes mammole or similar
• 1 1/2 medium lemons cut into wedges
• Olive oil for frying
• Sea salt and freshly ground black pepper to taste

Instructions

 

• Method:
• Prep the Artichokes: Trim the tough outer leaves of the artichokes, leaving the tender inner leaves. Cut off the top third of the artichoke to remove the thorny tips, and cut off the stem. Rub the cut surfaces with lemon to prevent browning and place them in a bowl of water with lemon juice.
• Heat the Oil: Heat about 3 inches of olive oil in a deep pot to 350°F (175°C). You want enough oil to submerge the artichokes.
• Fry the Artichokes (First Round): Season the artichokes inside and out with sea salt and black pepper. Carefully add them to the hot oil and fry for about 10 minutes. The artichokes should be cooked but not yet golden. Remove them from the oil and set aside on paper towels to drain.
• Reheat the Oil and Fry Again: Increase the heat to get the oil hot again. Place the artichokes back in the oil, this time frying for 3-4 minutes until the outer leaves become golden brown and crispy, resembling a flower. Press gently with tongs to help the petals open.
• Drain and Serve: Place the fried artichokes on a plate lined with paper towels to drain any excess oil. Serve immediately with fresh lemon wedges for squeezing.
• Variations:
• Herb Infused: Add a sprig of rosemary or thyme to the oil for a fragrant twist while frying.
• For a Lighter Version: Instead of deep frying, you could brush the artichokes with olive oil and roast them in the oven for a healthier alternative.
• Tips & Substitutions:
• Artichoke Variety: If you can’t find the large mammole artichokes, any large variety will work, just make sure to trim the tougher leaves properly.
• Oil Selection: Use an oil with a high smoke point, such as sunflower or peanut oil, to prevent burning while frying.

Keyword Carciofi alla Giudia

Let me show you how I make Carciofi alla Giudia, a classic dish from Rome that has roots in the Jewish community. This crispy, deep-fried artichoke dish is a perfect mix of golden crunch and tender heart, and it has a rich history dating back centuries. Typically served during the Jewish holidays, it can now be enjoyed as a delicious snack or appetizer any time of year. From my own personal experience, I can tell you that this dish is a real treat.

What to Expect:

When you make Carciofi alla Giudia, you’re aiming for artichokes with crispy outer leaves and a tender, flavorful heart. The deep-fried texture and the slight bitterness of the artichokes contrast perfectly with the lemony, salty seasoning. Expect a dish that’s both light and filling, with a beautiful golden-brown exterior.

Ingredients:

• 4 large artichokes (mammole or similar)
• 1 1/2 medium lemons (cut into wedges)
• Olive oil (for frying)
• Sea salt and freshly ground black pepper (to taste)
• > Go get the must-have equipment and ingredients for creating a Savory #Carciofi alla Giudia  here now.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories per Serving: 254 calories (approx.)

Equipment Needed:

• Sharp knife
• Large pot or deep fryer
• Tongs or BBQ forks
• Paper towels (for draining)
• > Go get the must-have equipment and ingredients for creating a Savory #Carciofi alla Giudia  here now.

Method:

1. Prep the Artichokes: Trim the tough outer leaves of the artichokes, leaving the tender inner leaves. Cut off the top third of the artichoke to remove the thorny tips, and cut off the stem. Rub the cut surfaces with lemon to prevent browning and place them in a bowl of water with lemon juice.
2. Heat the Oil: Heat about 3 inches of olive oil in a deep pot to 350°F (175°C). You want enough oil to submerge the artichokes.
3. Fry the Artichokes (First Round): Season the artichokes inside and out with sea salt and black pepper. Carefully add them to the hot oil and fry for about 10 minutes. The artichokes should be cooked but not yet golden. Remove them from the oil and set aside on paper towels to drain.
4. Reheat the Oil and Fry Again: Increase the heat to get the oil hot again. Place the artichokes back in the oil, this time frying for 3-4 minutes until the outer leaves become golden brown and crispy, resembling a flower. Press gently with tongs to help the petals open.
5. Drain and Serve: Place the fried artichokes on a plate lined with paper towels to drain any excess oil. Serve immediately with fresh lemon wedges for squeezing.

Variations:

• Herb Infused: Add a sprig of rosemary or thyme to the oil for a fragrant twist while frying.
• For a Lighter Version: Instead of deep frying, you could brush the artichokes with olive oil and roast them in the oven for a healthier alternative.

Tips & Substitutions:

• Artichoke Variety: If you can’t find the large mammole artichokes, any large variety will work, just make sure to trim the tougher leaves properly.
• Oil Selection: Use an oil with a high smoke point, such as sunflower or peanut oil, to prevent burning while frying.
• > Go get the must-have equipment and ingredients for creating a Savory #Carciofi alla Giudia  here now.

Nutritional Information per Serving:

• Calories: 254
• Fat: 19g
• Carbs: 21g
• Protein: 5g
• Dietary Fiber: 10g​

Final Thoughts:

I hope this guide has made making Carciofi alla Giudia seem a little less daunting. Have you tried it before, or is this your first time? Please, be honest, and let me know in the comments below, I love hearing feedback from real people like you!