![]() Just a light sprinkle of salt and you’ll be in culinary heaven.Ĭarciofi alla giudia are generally considered antipasto, but they’re satisfying enough to serve as a light (vegan) main course. The result is a lovely golden “flower” whose taste is unique and whose texture is an amazing mixture of crisp on the outside and soft within. Then, like making pommes frites aka French fries, you fry the artichoke in two stages: at low temperature to soften it, then in hot oil to crisp it up. First, there’s the trimming of the artichoke, a skill that requires some care and practice. ![]() The recipe is simple, but it takes some skill to accomplish, albeit nothing that a home cook can’t easily master. (And perhaps elsewhere?) Although there are some differences- mammole tend to be smaller, for one thing-our larger globe artichokes work tolerably well with a few adjustments in the traditional recipe.Ĭarciofi alla giudia are nothing more or less than deep fried artichokes. That’s a lucky thing for us Americans, since globe artichokes are the only kind you’re likely to find here in the US. You use a type of globe artichoke the Romans call carciofi romaneschi or more colloquially mammole. But chances are if you want to it enjoy elsewhere, you’ll probably need to make it at home. In Italy carciofi alla giudia are essentially a restaurant dish. Carciofi alla giudia, or Jewish-style artichokes, are one of the signature dishes of Roman Jewish cooking.Įven if a lot of Roman cookery-especially the pasta dishes like cacio e pepe, carbonara and amatricana-have become international staples, other iconic Roman dishes, especially the vegetable dishes like this one, remain stuck in relative obscurity.
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