Best Artichokes Alla Giudia Recipes
ROMAN-JEWISH FRIED ARTICHOKES (CARCIOFI ALLA GIUDIA) RECIPE
Deep-fried artichokes may be one of the best examples of the Roman-Jewish mastery of deep frying techniques. Shatteringly crisp outside, tender within, and as pop-able as potato chips, this is the way we all should usher in spring.
Provided by Daniel Gritzer
Categories Appetizers and Hors d'Oeuvres Sides Snacks
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Fill a large bowl with water; halve and squeeze 2 lemons into it. Trim artichokes following Roman-Jewish artichoke guidelines shown here : Remove tough dark green outer leaves to expose more tender light-green leaves within, then, using a paring knife, cut off top half of each leaf and trim base and stem. Trimmed artichokes will look like a closed rosebud. Transfer the peeled artichokes to the bowl of lemon water as you work, covering them with a clean kitchen towel to keep them completely submerged.
- In a large saucepan, heat 2 to 3 inches of oil to 280°F (130°C). Add artichokes (they should produce a steady but non-violent stream of bubbles) and cook until tender (you should be able to pierce their hearts easily with a fork), adjusting heat to maintain a steady bubble, about 10 minutes for baby artichokes and 15 minutes for larger ones. Turn larger artichokes frequently for even cooking.
- Using a slotted spoon or spider, transfer artichokes to a paper towel-lined plate. Let stand until cool enough to handle. Using your hands, gently pull open each artichoke "bud" so that it resembles an open flower. If using large artichokes, remove and discard the hair "choke" in the center of the artichoke. Increase oil temperature to 350°F (177°C).
- Fry artichokes until browned and crisp, 2 to 5 minutes. Using a slotted spoon or spider, transfer to a paper towel-lined plate to drain. Season immediately with salt. Transfer to plates and serve right away with wedges of remaining lemon.
Nutrition Facts : Calories 206 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 5 g, Protein 2 g, SaturatedFat 1 g, Sodium 255 mg, Sugar 1 g, Fat 18 g, ServingSize Serves 4 to 6 as an appetizer, UnsaturatedFat 0 g
ROMAN-JEWISH STYLE FRIED ARTICHOKES
Carciofi alla Giudia (Jewish-style artichokes) is a classic and delicious dish originating from the Roman-Jewish community in Italy. To make a batch at home, fry up baby artichokes until crisp for a flavorful treat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Pare artichoke bases flat, and remove tough outer leaves, leaving pale-green edible ones. Trim tops off. Rub cut surfaces with lemon half. Work quickly; do not soak in water.
- Heat 3 tablespoons oil and garlic in saute pan over medium-high heat. Brown artichokes cooking on all sides 2 to 3 minutes. If garlic gets too brown, discard. Stand artichokes on bottoms; cook 1 to 2 minutes, or until tender.
- Leave pan with oil on stove; transfer artichokes to paper towel to drain upside down until slightly cool. Spread leaves like a flower (scrape out fuzzy choke with melon baller).
- Season artichokes with salt and pepper; add 3 tablespoons oil to pan; when hot, add enough artichokes to fit comfortably without overlapping, bases facing up. Cook over medium-high heat, pressing leaves down, until brown and crisp, 3 to 5 minutes. Keep warm while cooking second batch. Blot well.
- Salt lightly, and serve hot with shaved Parmesan and lemon wedges.
GENOVESE-STYLE ARTICHOKES
Provided by Giada De Laurentiis
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large, heavy skillet heat 3 tablespoons olive oil over medium-high heat. Add the mushrooms, onions, and garlic. Cook, stirring frequently until the mushrooms are tender and the onions are golden. Transfer the mushroom mixture to a medium bowl and let the mixture cool slightly. Add the prosciutto, parsley, Parmesan, salt, and pepper and stir to combine.
- Gently pull apart the leaves of the trimmed artichokes to slightly widen the spaces between the leaves. Stuff the mushroom mixture in the spaces between the artichoke leaves. Place the artichokes in a heavy, high-sided pan so they fit snugly enough to stay upright. Pour the wine and 1 cup of water into the bottom of the pan. Pour the 1/4 cup of olive oil over the top of the artichokes. Place the pan over medium-high heat. Cover the pan and bring to a simmer. Reduce the heat to low and simmer for 45 minutes, until the artichokes are tender. Remove from the pot and serve immediately.
GRILLED ARTICHOKES WITH PARSLEY AND GARLIC
Provided by Giada De Laurentiis
Categories appetizer
Time 47m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Preheat grill to medium-high heat.
- Trim the stem from each artichoke to 1-inch long, then bend back and snap off dark outer leaves. Cut top inch of artichokes with serrated knife. Using a vegetable peeler, peel dark green areas from stem and base of artichoke. Quarter each artichoke. Using a small, sharp knife, cut out the choke and remove the purple, prickly tipped leaves from the center of each wedge.
- Place finished artichokes in a large bowl of cold water and squeeze 2 lemons into the water and stir. Continue with remaining artichokes.
- Once finished, drain the artichokes and place into boiling water and cook until crisp-tender, about 12 minutes.
- Drain the cooked artichokes and place onto preheated grill. Cook until tender and lightly charred in spots, turning occasionally, about 10 minutes.
- Meanwhile, in a medium sized bowl, add remaining lemon juice (1/3 cup) parsley, garlic and salt and pepper, to taste. Gradually drizzle in olive oil.
- Toss or drizzle the grill artichokes with the garlic/parsley mixture and serve.
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What are Artichokes alla Giudia Recipes?
While there are countless ways to prepare artichokes, one of the most celebrated and iconic dishes is artichokes alla giudia. This Italian-Jewish recipe hails from Rome and literally translates to “Jewish-style artichokes”. The recipe itself is quite simple, yet the preparation can be somewhat labor-intensive. The end result, however, is a mouthwateringly tender and crispy dish that has captured the hearts and palates of foodies around the world.The History of Artichokes alla Giudia
The roots of artichokes alla giudia can be traced back to the ancient Roman empire. In fact, the artichoke is considered by many to be a symbol of the city of Rome. During the time of the Roman Empire, the Thistle, which is the ancestor of the artichoke, was considered a delicacy and was commonly consumed in small quantities. As the Roman Empire dissolved, persecuted Jews settled in the Roman ghetto, where they adapted to a new cuisine to fit their dietary restrictions. Alongside other culinary innovations, they began to prepare artichokes as a staple dish. Originally, the artichokes were boiled, stuffed with garlic and other herbs or seasoning, and then fried in oil, creating a flavorful and satisfying dish. In the early 20th century, Jewish immigrants brought the recipe to America, where it quickly became a popular dish, especially in New York City. It is now frequently served in Italian-Jewish restaurants globally.How are Artichokes alla Giudia made?
The recipe for artichokes alla giudia is relatively simple, using only a handful of ingredients. However, the exact process of preparing artichokes alla giudia can be a bit intimidating, so it’s essential to pay attention to every step of the process.Ingredients
- 4 large artichokes
- Extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- Salt and pepper to taste
- Lemon slices (optional)
Instructions
- Begin by trimming the artichokes. Start by removing the tough outer leaves and trimming the top inch or so of the remaining leaves. Use a small knife to trim the tougher bits from the stems. Finally, use a spoon to scrape out the choke (the fuzzy bits) from the center of the artichokes.
- Once the artichokes are trimmed, fill a large pot with water and bring it to a boil. Cook the artichokes until they are just tender, for approximately 15 to 20 minutes. Drain them face-down in a colander, allowing any excess water to drain off.
- Once the artichokes have drained, open up the leaves, so that they are fanned out. Sprinkle them with a bit of salt and pepper.
- In a large frying pan, heat up some olive oil over high heat. Once the oil is hot, add two thinly-sliced garlic cloves and allow them to sizzle for a bit, so that they can release their flavor into the oil.
- Place the artichokes face-down in the pan of hot, fragrant olive oil. Press them down with a spatula, so that the leaves are flattened against the pan. Cook them for approximately four to five minutes, or until they are golden brown and crispy on one side.
- Carefully turn the artichokes over and fry the other side for an additional 4 to 5 minutes until golden brown, reserve on the serving plate.
- Remove the artichokes from the pan and place them onto a plate. Drizzle with additional olive oil and sprinkle with coarse sea salt. Serve with lemon slices to put a tart edge to the artichokes.
The Bottom Line
Artichokes alla giudia are a simple, yet satisfying dish that has stood the test of time. The crispy exterior, paired with the tender heart of the artichoke, gives the dish a balance of textures that is truly irresistible. Whether you’re a foodie looking to expand your culinary horizons or just looking for a delicious and simple side dish, artichokes alla giudia are a must-try.
Artichokes alla giudia is a famous Italian dish that originated in the Jewish Ghetto of Rome. It is a simple yet flavorful dish made with artichokes, garlic, salt, and pepper. The artichokes are first boiled, then flattened and fried until crispy. They are a beloved starter in Rome’s Jewish cuisine and the perfect appetizer to impress guests. Here are some valuable tips that can help you create the perfect artichokes alla giudia recipe.