Best 2 Roman Jewish Style Fried Artichokes Recipes

In the heart of Rome's Jewish community, nestled amidst ancient alleyways and vibrant markets, lies a culinary treasure that has captivated taste buds for centuries: Roman Jewish-style fried artichokes. These golden-brown delicacies, known as carciofi alla giudia, are a testament to the rich cultural heritage and culinary artistry of Rome's Jewish community. With their crispy outer shell and tender, flavorful heart, these artichokes embody the perfect balance of textures and flavors. This article presents a delightful collection of recipes that unveil the secrets behind this iconic dish. From the traditional method using whole artichokes to innovative variations featuring stuffed artichokes, these recipes cater to diverse preferences and skill levels. Whether you're a seasoned cook or a culinary novice, embark on a delectable journey as we explore the art of creating Roman Jewish-style fried artichokes, a dish that promises to transport your taste buds to the vibrant streets of Rome.

Here are our top 2 tried and tested recipes!

ROMAN-JEWISH STYLE FRIED ARTICHOKES

Roman-Jewish Style Fried Artichokes image

Carciofi alla Giudia (Jewish-style artichokes) is a classic and delicious dish originating from the Roman-Jewish community in Italy. To make a batch at home, fry up baby artichokes until crisp for a flavorful treat.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 6

Ingredients

8 baby artichokes (about 1 pound)
2 lemons, halved
1/2 cup extra-virgin olive oil
4 garlic cloves, whole
Coarse salt and freshly ground pepper
Parmesan, for shaving

Steps:

Pare artichoke bases flat, and remove tough outer leaves, leaving pale-green edible ones. Trim tops off. Rub cut surfaces with lemon half. Work quickly; do not soak in water.
Heat 3 tablespoons oil and garlic in saute pan over medium-high heat. Brown artichokes cooking on all sides 2 to 3 minutes. If garlic gets too brown, discard. Stand artichokes on bottoms; cook 1 to 2 minutes, or until tender.
Leave pan with oil on stove; transfer artichokes to paper towel to drain upside down until slightly cool. Spread leaves like a flower (scrape out fuzzy choke with melon baller).
Season artichokes with salt and pepper; add 3 tablespoons oil to pan; when hot, add enough artichokes to fit comfortably without overlapping, bases facing up. Cook over medium-high heat, pressing leaves down, until brown and crisp, 3 to 5 minutes. Keep warm while cooking second batch. Blot well.
Salt lightly, and serve hot with shaved Parmesan and lemon wedges.

ROMAN-JEWISH FRIED ARTICHOKES (CARCIOFI ALLA GIUDIA) RECIPE

Roman-Jewish Fried Artichokes (Carciofi alla Giudia) Recipe image

Deep-fried artichokes may be one of the best examples of the Roman-Jewish mastery of deep frying techniques. Shatteringly crisp outside, tender within, and as pop-able as potato chips, this is the way we all should usher in spring.

Provided by Daniel Gritzer

Categories Appetizers and Hors d'Oeuvres Sides Snacks

Time 45m

Yield 6

Number Of Ingredients 4

Ingredients

3 lemons, divided
3 pounds artichokes (about 24 baby artichokes or 6 large artichokes)
1 to 2 quarts of Extra-virgin olive oil, canola oil, or vegetable oil, for frying
Kosher salt

Steps:

Fill a large bowl with water; halve and squeeze 2 lemons into it. Trim artichokes following Roman-Jewish artichoke guidelines shown here : Remove tough dark green outer leaves to expose more tender light-green leaves within, then, using a paring knife, cut off top half of each leaf and trim base and stem. Trimmed artichokes will look like a closed rosebud. Transfer the peeled artichokes to the bowl of lemon water as you work, covering them with a clean kitchen towel to keep them completely submerged.
In a large saucepan, heat 2 to 3 inches of oil to 280°F (130°C). Add artichokes (they should produce a steady but non-violent stream of bubbles) and cook until tender (you should be able to pierce their hearts easily with a fork), adjusting heat to maintain a steady bubble, about 10 minutes for baby artichokes and 15 minutes for larger ones. Turn larger artichokes frequently for even cooking.
Using a slotted spoon or spider, transfer artichokes to a paper towel-lined plate. Let stand until cool enough to handle. Using your hands, gently pull open each artichoke "bud" so that it resembles an open flower. If using large artichokes, remove and discard the hair "choke" in the center of the artichoke. Increase oil temperature to 350°F (177°C).
Fry artichokes until browned and crisp, 2 to 5 minutes. Using a slotted spoon or spider, transfer to a paper towel-lined plate to drain. Season immediately with salt. Transfer to plates and serve right away with wedges of remaining lemon.

Nutrition Facts : Calories 206 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 5 g, Protein 2 g, SaturatedFat 1 g, Sodium 255 mg, Sugar 1 g, Fat 18 g, ServingSize Serves 4 to 6 as an appetizer, UnsaturatedFat 0 g

Tips:

For the best flavor, use fresh artichokes that are firm and have tightly closed leaves.
To easily remove the choke from the artichoke, use a spoon to scoop it out.
If you don't have a deep fryer, you can shallow fry the artichokes in a large skillet over medium heat.
Be careful not to overcrowd the pan when frying the artichokes, as this will cause them to steam instead of fry.
Drain the artichokes on paper towels to remove excess oil before serving.
Serve the artichokes immediately with your favorite dipping sauce.

Conclusion:

Roman Jewish-style fried artichokes are a delicious and unique dish that is perfect for any occasion. They are easy to make and can be enjoyed as an appetizer, side dish, or main course. So next time you are looking for a new and exciting way to cook artichokes, give this recipe a try.