Carciofi alla Giudia

Crispy Fried Artichokes, Jewish Style

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

The first time you eat one of these artichokes, it is so delicious, you will want to cry. It’s also beautiful—like a crispy chrysanthemum. You vow that you are going to make these Roman deep-fried artichokes the minute you get home, so you can enjoy them again and again. Oh, would that it were so simple. Carciofi alla giudia is easier to write about than to cook. American artichokes are not like Roman artichokes. Ours have tough, fibrous chokes and prickly spines at the ends of the o