Artichokes Jewish-Roman style

Amy CooksToo


Inspired by Goats On The Road (a couple I follow that travels and blogs/writes for a living) and their trip to Rome: Carciofi alla Giudia or Artichokes Jewish-Roman style. This recipe is an artichoke that has been flattened and deep-fried and transformed into a crisp, golden flower. Crispy on the outside and beautifully tender inside! Yum!


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Deep Fry


  • 3
    lemons 2 sliced in half, 1 sliced in quarters
  • 4
    large artichokes (use globe shaped artichokes for this recipe.)
  • ·
    olive oil, canola oil, or vegetable oil, for frying
  • ·
    kosher salt

How to Make Artichokes Jewish-Roman style


  1. Fill a large bowl with water; halve and squeeze 2 lemons into it. Start trimming by pulling off the artichoke’s leaves until you get down to the very fine, thin yellow leaves in the center. You want to keep the base of the leaves attached to the heart. Your trimmed artichokes should look like a closed rosebud. Transfer the peeled artichokes to the bowl of lemon water.
  2. In a large saucepan, heat 2 to 3 inches of oil to 280°F. Carefully add the artichokes and cook until tender (you should be able to pierce their hearts easily with a fork), about 15 minutes. Turn artichokes frequently for even cooking.
  3. Using a slotted spoon transfer artichokes to a paper towel-line plate. Let stand until cool enough to handle. Using your hands, gently pull open each artichoke "bud" so that it resembles an open flower. Remove and discard the hairy "choke" in the center of the artichoke.
  4. Increase oil temperature to 350°F. Fry artichokes until browned and crisp, 2 to 5 minutes. Using a slotted spoon, 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. With this recipe you’re going to eat the whole thing!

Printable Recipe Card

About Artichokes Jewish-Roman style

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Jewish

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