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Carciofi alla giudia

I enjoyed these in Rome at Sora Margherita. Have you tried these artichokes prepared this way or have made them yourself. Or have seen them on a restaurant menu in the US. Picture below.

 
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  1. I had them a number of times in Rome, though without a sauce as you have shown. They are not available locally grown right now so it is the worst time to cook them, but if you can get baby ones come artichokes season you steam them, flatten them and then deep fry--since they have no choke you can then eat all of it. I understand that in Italy there is a larger one that you can treat the same way since it has no choke. Never lived in Italy--sadly--so I'm hoping someone will come along to explain how they do it since none of the artichokes in Rome appeared to have been "de-choked."

    3 Replies
    1. re: escondido123

      I am sorry the picture is blurred. This is the paper they are served on that you see and is not a sauce. Thanks

      1. re: escondido123

        In Rome, "baby" artichokes appear at the end of the season and are sold by the kilo -- until then artichokes are sold by the piece. Carciofi alla giudia are carefully trimmed of anything inedible, but not dechoked, and dropped whole in boiling oil until the outer leaves are crisp and the heart tender (a metaphor for Romans?). There is not a great deal of choke until quite late in the season, and anything inedible inside can easily be removed by the diner. There is no steaming involved. Restaurants fry them ahead, then pop them in a second fryer just before serving, then press them gently, also to let some of the oil run out.

        1. re: mbfant

          Thanks for the correction. Given their size and the way they're flattened I had always assumed they had to be steamed first. Double fried---no wonder they're so yummy!

      2. Wife and I have eaten them in Rome (she used to live there and misses a lot of Roman dishes). She adores baby artichokes and brings some home at least once or twice a week in season, but she is leery of deep-frying anything so she generally does pan-fried dishes with them. Good but not as good as in Rome.

        1. For some of the flavor and crunch, but not the spectacular presentation, you can slice raw artichokes hearts, dip in flour, egg, flour and fry in olive oil. Sprinkle with salt and a squeeze of lemon and eat while hot. (I once made a large batch of them and layered them as a replacement for the pasta in a vegetarian lasagne--to die for.)

          1. "Or have seen them on a restaurant menu in the US."

            There are a few restaurants in NYC that serve this dish: Maialino and Morandi come immediately to mind.

            1 Reply
            1. re: ttoommyy

              Tevere, a kosher restaurant on East 84th St. focusing on the traditional foods of Roman Jews, serves them. This makes a lot of sense, as 'carciofi alla giudia' means 'Jewish-style artichokes.'

            2. i had them there as well, in 2005! they were fantastic, i still dream of them....

              2 Replies
              1. re: mariacarmen

                These threads did inspire me. Thank's. I live next to Castroville the artichoke capital of the world, out here in California. I was able to purchase some beautiful medium size chokes.They are abundant here. I did a little research and found " Carciofi alla Giudia n 8 come si l'autenico " on You Tube. In Italian and very imformative. You get the technique here. They came out fantastic and reminded me of that afternoon at Sora Margherita in Rome.

                1. re: emglow101

                  awesome, good for you! i have yet to do anything with artichokes but steam them and eat them with a sauce. i'll have to try that.