What Roman dish consists of fried artichokes?

What Roman dish consists of fried artichokes? Carciofi alla giudia is the answer.

Carciofi alla giudia is a deep-fried artichoke dish from the Jewish community of Rome, especially associated with the city’s historic Roman Ghetto. The name means “Jewish-style artichokes,” and the dish is one of the best-known examples of Roman Jewish cuisine.

Preparation traditionally uses tender Romanesco artichokes. The artichokes are trimmed, seasoned, and fried twice: first at a lower temperature so the interior softens, then again at a higher temperature after the leaves are spread open. The second frying makes the leaves crisp and flower-like, allowing the artichoke to be eaten almost whole. They are generally served warm, with a nutty crunch.

Carciofi alla giudia is commonly confused with carciofi alla romana, another Roman artichoke dish. The distinction is important: alla giudia is deep-fried, while alla romana is stuffed with herbs such as mentuccia and garlic, then braised in olive oil and water. The dish also has a modern religious-food controversy: in 2018, Israel’s Chief Rabbinate questioned its kosher status because insects might be concealed between dense artichoke leaves.