If you know me then you know I love artichokes. I created my own special hashtag #carciofogram to share my love on Instagram and even used my beloved orb in my new logo. Also? A beautiful green and purple hand painted carciofo graces the cover of my new book.
While I certainly am in love with the way they look, it’s of course how they taste that is my main concern. I love them on pasta, stewed slowly with wild mint and garlic, and even thinly sliced and enjoyed raw as salad with just a drizzle of olive oil. But my favorite way by far to indulge is when they are crispy and crunchy,  Carciofi alla Giudia: deep fried artichokes.Â
Carciofi alla Giudia, Jewish Style Artichokes, are a Roman dish that is as seemingly simple as it is complex to make. While I might prepare artichokes almost daily when they are in season in Rome, I never ever attempt to make carciofi alla giudia at home. One reason is that it takes not just one, but two deep fries to achieve perfection. Also? It’s just WAY too easy for me to go out in Rome and enjoy them at one of my favorite restaurants.
A few years ago I wrote this blog post about where I usually go in Rome to eat artichokes, and all of these places are also listed in my app, Eat Italy. But the wonderful thing about Carciofi alla Giudia is that everyone has just a slightly different technique that results in a slightly different dish showing up at your table. While I am an equal opportunity carciofi alla giudia lover, I have to say that the ones prepared by Flavio at his restaurant are among my absolute favorite. One of the reasons is that he only prepares them at the very height of local Roman artichoke season (now) and doesn’t make do with imported artichokes from France. So there’s that. Also, he fries them until they are bronzed and super crisp (my preferred texture) and adds just the right amount of salt after frying (not all restaurants do this).
I’ve been lucky enough to visit Flavio’s kitchen and watch him fry many times. The most recent time, last week, I had my camera with me and so made this video for those of you who are not so lucky. Be careful though: Watching this video may cause immediate booking of airplane tickets.
For more information about making and eating Italian food please buy my book Eating Rome: Living the Good Life in the Eternal City. You can also pre-order my latest book: Eating My Way Through Italy.(May 29, 2018)
And for more information about eating in restaurants in Italy please download my app Eat Italy.
Would you like to join me here in Rome to eat carciofi with me? There are many ways we can do this. My market tours, my Week in Rome Tours, or Dining with Elizabeth. Just send me an email to find out more.
This video was filmed at:
Flavio Velavevodetto
Via dei Monti Testaccio 97
+39 06 574 4194
Elizabeth, have you prepared artichokes this way at home?
As I say in the post, rarely do I cook these at home. Too easy to go out for them
Do you eat the whole leaves?
Yes! Once deep fried you can eat the entire thing.
Wow the artichokes look delicious. We had a restaurant close by that offered fried artichokes as an appetizer and we’d order them all the time. Then they took it off the menu, we were so disappointed. Thanks for sharing Elizabeth. Always, always love the music on your videos.If you can share the name I’d look it up on Spotify.
Thanks! The music is actually leased from a company that provides royalty free soundtracks for videos. So not on spotify!
wonderfull video. I’ve been making Carciofi alla Romano for . while (I have 6 artichoke bushes), but I’ve longed to try alla Guidia.
Can these be made with any kind of artichoke?
Do you eat them with your hands or a knife and fork?
They are best made with very young and fresh spring artichokes.