Carciofi alla giudia

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Carciofi alla giudìa (Italian: [karˈtʃɔːfi alla dʒuˈdiːa]; lit. 'Jewish-style artichokes') is among the best-known dishes of Roman Jewish cuisine. It is essentially a deep-fried artichoke, and the recipe originated in the Jewish community of Rome, giudìo being the exonym for the Jewish people in the Romanesco language. The dish is a speciality of the Roman Ghetto, where it is served by Jewish restaurants in the springtime. It involves a two-step deep-frying technique. First, the artichokes are fried at a low temperature to soften them. Then, after their leaves are spread open, they are fried again at a higher temperature. This process results in artichokes with a golden color and crispy, flower-like leaves. In English, the dish is usually referred to with the standard Italian spelling carciofi alla giudea; this spelling may be found in Italian sources as well, but the Roman dialect name is much more commonly used.

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