Carciofi alla Giudia (Fried Artichokes)

Carciofi alla giudia, which translates to “Jewish-style artichokes,” comes from Rome’s 2,000-year-old Jewish community. Italians’ love for artichokes first took hold in medieval Sicily, when Moorish traders introduced them to the region. Sicily’s Jewish community embraced them so heartily that they became known as “the Jewish vegetable.” In this recipe, the artichokes are fried twice, at two separate temperatures. Starting at the lower temperature allows the interior of the artichokes to cook without the exterior burning, while frying again at a higher temperature crisps up the exterior. A sprinkle of pecorino cheese and a squeeze of lemon at the end add a salty, bright flavor that eliminates the need for aioli. 

What do you look for when purchasing artichokes? 

When buying artichokes, choose ones that feel heavy for their size, indicating they are plump and juicy. 

They should have a vibrant green color without any brown or yellow spots. You’ll also want to look for tightly closed leaves and a fresh stem that’s not shriveled or dried. Lastly, don’t forget the squeak test: A fresh artichoke will let out a light squeaking sound when gently squeezed. 

Notes from the Food & Wine Test Kitchen

You’ll want two important things for this recipe: a curved paring knife and lemons. Traditionally, Romans used a curved paring knife, sometimes called a peeling knife or bird’s beak knife, to peel back the woody top layer of the artichoke stems and trim away the tough leaves. The curve is helpful for working around the artichoke’s globe-like shape. If you do not have access to one, however, any sharp paring knife or vegetable peeler will work. 

As for the lemons, their acidity helps combat oxidation, which otherwise very quickly turns artichokes brown. Before you begin, halve a lemon and keep it at the ready, rubbing the lemon halves over any trimmed areas that are newly exposed to oxygen. Alternatively, make the bowl of lemon water from the recipe instructions and keep that handy.

Make ahead

Artichokes can be prepped and stored in lemon water for up to 24 hours before cooking. Fried artichokes, like most fried foods, do not keep well and are best eaten right away.