Carciofi alla giudia

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Carciofi alla giudìa
Carciofo alla Giudia.jpg
Carciofo alla giudìa
Alternative names
Carciofi alla Giudea
Type antipasto
Place of origin
Region or state
Serving temperature
Main ingredients
Cookbook:Carciofi alla giudìa  Carciofi alla giudìa

Carciofi alla giudìa, literally "Jewish-style artichokes", is among the best-known dishes of Roman Jewish cuisine.[1] The recipe is essentially a deep-fried artichoke, and originated in the Jewish community of Rome, giudìo being the Roman dialect term for Jew.[2] It is a speciality of the Roman Ghetto, where it is served by Jewish restaurants in spring-time. In English the dish is usually referred to with the standard Italian spelling Carciofi alla giudea;[3][4][5] this spelling may be found in Italian sources also,[6] but the Roman dialect name is much more commonly used.


Artichokes of the Romanesco variety, which are harvested between February and April in the coastal region north-west of Rome, between Ladispoli and Civitavecchia, are the best for this dish.[1]

The artichokes are cleaned with a sharp knife, eliminating all the hard leaves with a spiral movement.[1] They are then beaten together to open them. They are left for some minutes in water with lemon juice, then seasoned with salt and pepper and deep-fried in olive oil.[1] The last touch consists in sprinkling a little cold water on them to make them crisp. At the end they look like little golden sunflowers and their leaves have a nutty crunchiness. They are eaten warm.[7]

See also[edit]


  1. ^ a b c d Malizia (1995), pg. 54
  2. ^ "Giudio". Vocabolario Treccani. Enciclopedia Italiana. Retrieved 5 May 2013. 
  3. ^ David, pp. 164–5
  4. ^ Gray and Rogers, p. 146
  5. ^ Davidson, p. 36: carciofini alla giudea
  6. ^ Cervellati p. 95
  7. ^ Malizia (1995), pg. 55


  • Boni, Ada (1983) [1930]. La Cucina Romana (in Italian). Roma: Newton Compton Editori. 
  • Cervellati, Alessandro (1973). Bologna futurista (in Italian). Bologna: A cura dell'Autore.
  • David, Elizabeth (1987). Italian Food. London: Barrie & Jenkins ISBN 0-7126-2000-1. (1st: London: Macdonald, 1954)
  • Davidson, Alan (1999). The Oxford Companion to Food. Oxford: University Press.
  • Gray, Rose, and Ruth Rogers (1995). The River Cafe Cookbook. London: Ebury Press.
  • Malizia, Giuliano (1995). La Cucina Ebraico-Romanesca (in Italian). Roma: Newton Compton Editori. 

External links[edit]