
Artichokes Alla Giudia
Artichokes Alla Giudia are a highly appreciated Roman culinary specialty, typical of the Jewish quarter. These are artichokes fried in olive oil until they are crispy on the outside and tender on the inside. They are a delicious and tasty side dish, perfect to enjoy during lunch or dinner.
Ingredients
- Roman artichokes
44 - Olive oilas needed
- Lemon
11 - Saltas needed
- Pepperas needed
Preparation
- STEP 1 OF 8
Remove the tougher outer leaves of the artichokes, clean the stems, remove the filaments but leave them three to four centimeters long
- STEP 2 OF 8
Wash them and tap them on a cutting board to slightly spread the leaves
- STEP 3 OF 8
Rub them with lemon to prevent them from darkening
- STEP 4 OF 8
Salt and pepper them inside the leaves
- STEP 5 OF 8
Put plenty of oil in a pan and place it on moderate heat
- STEP 6 OF 8
Place the artichokes with the stem upwards and let them stew slowly so that they cook well inside
- STEP 7 OF 8
After about ten minutes, turn them over to cook the other side and leave them on the heat for another ten minutes
- STEP 8 OF 8
Serve them very hot
Suggestions
Pan
Sharp Knife
Basin
General Information
Storage notes
Store Artichokes Alla Giudia in the refrigerator for up to 2-3 days.
More information
Artichokes Alla Giudia are a traditional dish typical of the Jewish quarter of Rome.
Origin
Italia, Lazio
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 29.9 |
Carbohydrates (g) | 2.47 |
of which Sugars (g) | 1.97 |
Fat (g) | 0.17 |
of which Saturates (g) | 0.04 |
Protein (g) | 2.33 |
Fiber (g) | 4.88 |
Sale (g) | 0.11 |
- Proteins2.33g·24%
- Carbohydrates2.47g·25%
- Fats0.17g·2%
- Fibers4.88g·50%