Carciofi alla giudia

Carciofi alla giudìa

Alternative names	Carciofi alla giudea
Course	Antipasto
Place of origin	Italy
Region or state	Rome
Created by	Roman Jews
Serving temperature	Warm
Main ingredients	Artichokes
Media: Carciofi alla giudìa

Carciofi alla giudìa (Italian: [karˈtʃɔːfi alla dʒuˈdiːa]; lit. 'Jewish-style artichokes') is among the best-known dishes of Roman Jewish cuisine.^[1] The recipe is essentially a deep-fried artichoke, and originated in the Jewish community of Rome, giudìo being the term for Jew in the Romanesco language.^[2]

The dish is a speciality of the Roman Ghetto, where it is served by Jewish restaurants in the springtime. It involves a two-step deep-frying technique. First, the artichokes are fried at a low temperature to soften them. Then, after their leaves are spread open, they are fried again at a higher temperature. This process results in artichokes with a golden color and crispy, flower-like leaves.^[3]

In English, the dish is usually referred to with the standard Italian spelling carciofi alla giudea;^[4][5][6] this spelling may be found in Italian sources as well,^[7] but the Roman dialect name is much more commonly used.