Recipe Carciofi alla Giudea – from the Roman Jewish

Carciofi alla Giudìa – Marco Iannantuoni CC BY-SA 3.0


Eight tender artichokes
One lemon
plenty of olive oil

How to make Carciofi alla Giudea:

Remove the outer leaves of the artichokes and leave about 1 1/2-in of the stem. Trim off the hard part of the leaves with a sharp knife. Open the leaves and remove the beard from the center—place in cold water and lemon juice to avoid discoloration. Drain the artichokes and press them upside down until the leaves open up completely.

Salt and pepper the artichokes inside, then place them still upside down in a deep terracotta or iron pot with 1 pt. olive oil. Fry the artichokes for 18 min. over a medium-high flame, with the pot covered. Remove from frying pan and place on paper towels to drain excess fat and cool. Re-heat the same oil, this time making sure it is scorching. Place artichokes into the oil stem up and cook till they open up like flowers. Remove from oil, pat them dry from oil drippings, and serve hot.

This is a very old recipe named carciofi alla Giudea because it was typically made in the Jewish ghetto of Rome.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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