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.
Remove the tougher outer leaves of the artichokes, clean the stems, remove the filaments but leave them three to four centimeters long
Wash them and tap them on a cutting board to slightly spread the leaves
Rub them with lemon to prevent them from darkening
Salt and pepper them inside the leaves
Put plenty of oil in a pan and place it on the stove over moderate heat
Place the artichokes with the stem upwards and let them stew slowly so that they cook well inside too
After about ten minutes, turn them over so they cook on the other side as well and leave them on the heat for another ten minutes
Serve them very hot
Pan
Sharp Knife
Basin
Store Artichokes Alla Giudia in the refrigerator for up to 2-3 days.
Artichokes Alla Giudia are a traditional dish typical of the Jewish quarter of Rome.
Italia, Lazio
| 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 |
