Fried Artichokes Jewish-style

Carciofi “Alla Giudea”

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About

This recipe calls for very young artichokes. The choke is left in as it will not yet have developed into fibrous matter. These artichokes, when cooked, look like bronze chrysanthemums. Carciofi alla Giudea is another Roman speciality found at Piperno Restaurant in the Jewish quarter of Rome. These artichokes are usually served as a first course; 2 per person is a recommended portion.


  • 8 artichokes (very young ones)
  • olive oil
  • juice of ½ lemon
  • salt


    Trim the artichokes of the hard outside leaves, cut off the stalk and cut off the tips of the leaves with a sharp knife.

    Press each artichoke down on a board so that they spread out a little. As you prepare them, drop them into a bowl of cold water with the juice of half a lemon. Drain and dry the artichokes thoroughly before frying.

    Have ready a pan of very hot light olive oil, then plunge the artichokes in, base upwards. Turn the artichokes with tongs, making sure the leaves stay spread out.

    Drain the artichokes, when cooked and crisp, on absorbent kitchen paper. Sprinkle with salt and serve at once.