Artichokes alla Giudecca Roman-Jewish Style
Artichokes alla Giudecca Roman-Jewish Style

Artichokes alla Giudecca Roman/Jewish Style Recipe


July 3, 2016

Recipe by Chef Jacquie


One artichoke per person, should be large, round, firm and have 2-3 inch stem

Oil for frying

Salt and pepper

Half a lemon

Juice of a whole lemon for acidulated water


1While easy to make, they do require a bit of preparation, it’s a two step cooking process.

2Start by making a bowl of acidulated water; fill a large bowl with water and juice of one lemon; this will prevent artichokes from turning black.

3Trim leaves away from the base by removing the outer darker ones which are tough and cutting away the thorns; the tenderest part is inside the artichoke. Make a horizontal cut to remove the top quarter of the artichoke. Finally, scoop out the choke with a spoon. Next, trim the stem; the outside is tough and fibrous; inside is tender and tasty and place in the bowl of acidulated water.

4To cook your artichokes, heat 3 inches of olive oil in a fairly deep and wide frying pan; one large enough to contain a flat artichoke; the oil should almost cover them.

5Make sure the artichoke is dry before placing in the hot oil; season both inside and out with salt and pepper, shake off excess. Place artichoke in oil and cook for 10 minutes, turning to cook evenly. Remove and place on a plate lined with paper towels.

6For second cooking process, using tongs, press down gently, holding the artichoke upside down and fry for 3-4 minutes, until the stem is browned, the artichoke will open like a flower.

7Remove from oil and place on paper towels to drain, blossom side down.

8Serve with lemon wedges.