Cultured Palate: Dishes from Italy
| May 10, 2017
5. Carciofi alla giudia
Carciofi alla giudia is one of the most popular dishes in Roman Jewish cuisine. Made of fresh artichokes which are prepared with lemon, salt, and pepper, they are then deep-fried to a golden, crunchy crispness. The ideal time for this dish is when artichokes are in season, usually between February and April. For the most traditional preparation, find them at any of the restaurants in Rome’s Jewish Ghetto, especially Gigetto, a tiny hole in the wall spot known for their spectacular carciofi.
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