Rome is a complex city. The food, however, is surprisingly simple. Evolving from ancient times through the Renaissance to more modern cuisine, Roman cooks have always revealed their ability to make even a basic plate of buttered pasta taste like a four-star dish. Carciofi alla Giudia may seem daunting, but the only challenge is mastering its pronunciation. Follow these steps to learn how to make it.
Carciofi alla Giudia Recipe
Romans love artichokes almost as much as they love pasta. The vegetable is grown widely in the region and can be found in various dishes. This fried version dates back to when Romans had a sizeable Jewish population.
Serves 4 to 6
Prep time: 25 minutes
Cook time: 25 minutes
Ingredients
2 lemons
6 artichokes, trimmed and stems peeled
2 tablespoons fresh parsley, chopped
3 cloves garlic, minced
2 tablespoons fresh basil, chopped
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 cup extra-virgin olive oil, plus extra for frying
Procedure
Juice two lemons into a large bowl and fill with water. Soak artichokes in the acidulated water until ready to use (this prevents browning)—drain and dry. Gently open the leaves on each artichoke. Mix parsley, basil, garlic, salt, pepper, and olive oil in a mixing bowl. Spoon a small amount of the mixture inside the artichoke leaves. In a heavy-bottom frying pan, heat about 1/4 inch of olive oil. Arrange the artichokes, trimmed side down, in the pan, and simmer slowly for about 25 minutes. Serve hot or at room temperature.
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