Carciofi alla Giudea

Deep-fried Whole Artichokes

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About

This traditional Jewish dish from Rome is stunning in its simplicity and boldness.


  • 12 small globe artichokes with their stalks
  • sea salt and freshly ground black pepper
  • sunflower oil for deep-frying
  • 3


Using a small, sharp knife remove the tougher outer leaves of the artichokes and, if necessary trim, the spikes from the top. Cut the stalks, leaving about 5 cm (2 in) and peel.

Using your fingers, gently prise open each artichoke, turn it upside down and, while pressing down with one hand, pull out the leaves with the other. The aim is to open up and flatten the artichoke. Season the o