Carciofi alla giudia
This recipe originated in Rome and is basically a deeply fried artichoke. Especially suited for this dish are the Artichokes of the Romanesco variety, which are harvested between February and April in the coastal region between Ladispoli and Civitavecchia, northwest of Rome. They are a specialty of the Roman Ghetto, where Jewish restaurants prepare them each year during spring.
The artichokes must be cleaned with a sharp knife, eliminating all the hard leaves with a spiral movement. Then they are beaten one against the other, to open them. After putting them for some minutes in water with lemon juice, they are seasoned with salt and pepper and deep fried in olive oil. The last touch consists in sprawling some drop of cold water on the frying artichokes in order to make the leaves crunchy. At the end they look like little golden sunflowers and their leaves have a nutty crunchiness. They are eaten warm.
 See also
- "Giudio". Vocabolario Treccani. Enciclopedia Italiana. Retrieved 5 May 2013.
- Malizia (1995), pg. 54
- Malizia (1995), pg. 55
- Boni, Ada (1983) . La Cucina Romana (in Italian). Roma: Newton Compton Editori.
- Malizia, Giuliano (1995). La Cucina Ebraico-Romanesca (in Italian). Roma: Newton Compton Editori.