Carciofialla Giudea

Deep-Fried Artichokes

Preparation info
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This dish originated in the Jewish ghettos of Trastevere, an area of Rome on the west side of the Tiber. Baby artichokes are fried twice: first at a relatively low temperature to cook them through, then at a higher temperature to brown and crisp them. The leaves are pressed open after the first frying to give the artichokes their characteristic flowerlike presentation.

This recipe uses baby artichokes, but larger globe artichokes can also be prepared in exactly the same way and are