Deep-Fried Artichokes

Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Carciofi alla giudia is an ancient dish named after the Roman Ghetto, Giudia, and a great speciality of the Jews of Rome. The artichokes are pressed to open them, then plunged into hot oil where their leaves brown and twist into crispy flowers.


  • 2–3 lemons, halved
  • 4–8 small globe artichokes
  • olive or vegetable oil, for deep-frying


  1. Fill a large bowl with cold water and stir in the juice of one or two of the lemons. Trim and discard the stems of the artichokes, then trim off their tough end and remove all the tough outer leaves until you reach the pale pointed centre.