Roman Ghetto Fry Shop · Jewish-Roman Fried Artichoke
Carciofo alla Giudia
Photo: Signor DeFazio / Wikimedia Commons · CC BY-SA 2.0
The whole artichoke is fried twice at different temperatures until the outer leaves splay open and turn as crisp and shatterable as dried flower petals.
Carciofo alla giudia takes a whole Romanesco artichoke, trims and flattens it, then deep-fries it twice until the outer leaves crisp into golden petals while the heart stays tender. Fry shops and trattorie in Rome's historic Jewish Ghetto serve it whole, eaten leaf by leaf with the hands.
Why it's made this way: The dish comes from Rome's centuries-old Jewish community, one of the oldest in Europe, whose kosher-style frying traditions in the Ghetto produced this signature preparation still cooked in the same streets today.
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