Artichokes alla giudia are a traditional preparation of the Jewish cuisine. Judaeo-Roman. It is a preparation that has ancient origins: artichokes alla giudia are usually prepared during the Jewish holiday of Pesach (Jewish Passover), but they have become very popular and can be found all year round in the restaurants of the Capital. To prepare them, the artichokes are cleaned, open to the flower and cooked with a double frying. The result is golden, crunchy and irresistible leaves to be enjoyed while still hot.

Often, mistakenly, they are called Jewish-style artichokes, but their actual name is carciofi alla giudìa.

Artichokes alla giudia by In Cucina con Ruben

To prepare them, discover the recipe of Ruben BondiRoman, of Jewish origin: Ruben started working in restaurants very early, in the city and abroad, building up a solid experience. For fun he started posting videos of his recipes on social media, cooking on his balcony, which overlooks Trastevere.

To bring this specialty to the table, also try: Artichokes Jewish style with horseradish, Laura Ravaioli’s Jewish-style artichoke.

Do you know how to clean artichokes?