Carciofi alla Giudia
Carciofi alla Giudia comes from the historic Jewish ghetto in Rome. It has a long history going back to the sixteenth century, and it shows great respect for seasonal vegetables in Italian food. People traditionally eat this dish after the Yom Kippur fast. Cooks can only make it with special round Romanesco artichokes without thorns, which grow in the Lazio region.
The secret of Carciofi alla Giudia is frying it two times in olive oil! In the first step, cooks fry the artichoke heart and stem slowly in warm olive oil until it gets very soft. Next, they press it upside down in very hot oil, so the leaves get crispy like potato chips. When you do it right, the outside looks like a crispy flower, but the inside stays soft, creamy, and keeps its natural flavor.
At Pizzeria Pera, we really respect Roman food culture. The season for tender young Romanesco artichokes is very short, so we never put this dish on our menu. But if you visit Rome in spring, you definitely should try this crispy artichoke. Also, don't forget to drink a fresh dry white wine with it, it's really the best match!
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