Carciofi Alla Giudia are a much-loved Roman culinary specialty, typical of the Jewish quarter. They are artichokes fried in olive oil until crispy on the outside and tender on the inside. They make a delicious and appetizing side dish, perfect to enjoy at lunch or dinner.
Remove the toughest 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 spread the leaves slightly
Rub them with lemon so they do not darken
Season with salt and pepper between the leaves
Pour plenty of oil into a pan and place it over moderate heat
Place the artichokes stem-side up and braise them slowly so they cook well inside
After about ten minutes, turn them so they cook on the other side as well and leave them on the heat for another ten minutes
Serve them hot
Frying pan
Sharp knife
Bowl
Store Carciofi Alla Giudia in the refrigerator for up to 2-3 days.
Carciofi Alla Giudia are a traditional dish typical of Rome's Jewish quarter.
Italy, 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 |
