Carciofi alla Giudia (Roman-Jewish Style Artichokes)

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Crispy, crackly, and totally craveable. Carciofi alla Giudia are Roman-Jewish fried artichokes that bloom like flowers and taste like pure golden magic.

We first had Carciofi alla Giudia (Roman-Jewish Style Artichokes) when we were in Rome on a food tour with Eating Europe. It is basically a deep fried whole artichoke served simply with lemon and salt. And it is divine. We had one that first night in Rome and the proceeded to eat one at every other restaurant that we went to that had them on the menu.

As soon as we got home, I knew that I had to try making it myself. And try I did. It actually took me 3 different times of attempting to make them before getting them right. And I am so glad I didn’t give up and even more excited to share the recipe with you today! These are so delicious. And worth every bit of work it takes to make them.

First, let’s talk about what you’ll need to make it.

Carciofi alla Giudia Ingredients:

One of the great things about this recipe is how incredibly simple the ingredients list is. You only need 4!

• WHOLE GLOBE ARTICHOKES: Here in the states these are going to be the easiest artichokes to find. When looking for fresh artichokes, make sure that you are choosing artichokes that are firm, green and has leaves that are tightly closed.
• OIL: To get the deeply rich flavor of the artichokes that we had in Italy but also keep this cost effective, I recommend using half canola (or vegetable oil) and half olive oil to fry the artichokes.
• SALT: Flaky kosher salt or flaky sea salt will give excellent flavor as well as a little bit of texture to the final dish.
• LEMON JUICE: In Rome, this was often served with lemon wedges that we squeezed over the top. It adds a bit of bright acidic flavor that cuts through some of the heaviness of the fried food.

Step by Step Photos and Instructions:

I’m going to be real with you for a moment, this recipe can be a bit of work. Especially if you have never worked with an artichoke before. But guys, the final reward is so incredibly worth it.

The major part of the work comes from prepping the artichokes. It’s going to seem like you’re wasting a lot but that is simply because so much of the artichoke itself is inedible. You’re simply removing all of the parts that you can’t eat. I walk you through with step by step photos in the recipe, but sometimes watching a video can help too. This video on prepping artichokes gives you a good visual, we just won’t be cutting the artichoke in half like he does at the end.

• STEP #1: Prep the artichoke by removing all of the rough dark outer leaves until the soft, pale green/yellow leaves are visible. Use a serrated knife to cut off the bottom part of the stem and top 1 – 2 inches of the artichoke. You want to cut it at the point where there is a line (a small indent) on the leaves. Use a pairing knife (or vegetable peeler) to remove the tough outer parts of the heart and the stem. Rub a lemon all over the cut places.
• STEP #2: Use a spoon to scoop out the inner hairy choke of the artichoke. Squeeze lemon into the center and then place the artichoke in a bowl of lemon water while you prepare the other artichoke.

• STEP #3: Once all artichokes are prepped and the oil is hot, pat them dry with a paper towel.
• STEP #4: Fry the artichokes at 280 degrees for 10 – 15 minutes or until they are fork tender.
• STEP #5: Remove the artichokes and increase the oil temperature to 350 – 375 degrees. Place the artichokes back in the hot oil and cook another 5 – 8 minutes or until golden brown. Sprinkle with flaky salt, place upside down on a serving platter and serve with lemon slices.

When we ate these in Rome, they came as they were. But they would also be fantastic with my Easy Garlic Aioli.

Storage and Leftovers:

Like any fried food, this is best eaten right after it is made. If you do have any leftovers, store them in the refrigerator and eat within in a few days. You can reheat in an air fryer or warm oven but keep in mind they won’t be as crispy when reheated.

If you love artichokes too, you have to to check out some of my other artichoke recipes:

Easy Artichoke Tapenade is the perfect spread for breads, to add to sandwiches and is a must for cheese boards. Make it for your next party!

Artichoke Chicken is THE easy chicken dinner you are looking for. All you need is 4 ingredients to get this delicious, juicy chicken on the table.

Crispy Air Fryer Artichoke Hearts are a lightened up version of the classic. Get all of the golden brown crispiness with a fraction of the oil!

Tomato Artichoke Bake is the perfect summer side dish! It’s loaded with artichoke hearts, fresh bread crumbs, tomatoes, grated parmesan and then baked until golden.