Fried Artichokes (Roman-Jewish Style) - Carciofi Alla Giudia Recipe (2024)

Last Updated on May 18, 2022 by Jean Choi Leave a Comment

These Roman-Jewish fried artichokes have an addictive crunchiness, with a tender and soft meat in the center that’s absolutely wonderful with a drizzle of lemon juice.

This is a sponsored post written by me on behalf of Ocean Mist Farms. All opinions are 100% mine.

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When I first started frying artichokes, I couldn’t believe how delicious they would turn out with the most amazing crunchy outer leaves. The meaty end of the leaves, as well as the heart, still stay soft and juicy, and this combination in textures and flavors is just divine. Fried artichokes have such a nutty, delicious flavor that I haven’t tasted in other ways I’ve cooked them, and I think this is my favorite way to prepare them.

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Roman-Jewish Fried Artichokes Recipe (Carciofi Alla Giudia)

I didn’t realize this in the beginning, but fried artichokes are an old recipe by the Roman Jewish community called carciofi alla giudia (literally translates to “Jewish-style artichokes”). They are deep fried whole in the traditional version, then enjoyed simply with salt, pepper, and lemon wedges. For my version of the recipe, I decided to halve the artichokes, which makes them smaller, to cut down on the amount of frying oil used.

Ingredients in Carciofi Alla Giudia

• Ocean Mist Farms Purple Artichokes: You can use regular green artichokes for this recipe, but I used purple artichokes which are nuttier and tastier to me. They have deliciously tender and meaty leaves, but they are only available for a limited time in the Spring. They are out of season currently, but make sure to keep an eye on them next season! For any type of artichokes, I always try get the Ocean Mist Farms brand, because I just love the high quality produce and their commitment to sustainability at all levels of their business.
• Lemons: You’ll need lemons for soaking the prepare artichokes in acidic water to prevent them from browning, as well as for serving at the end.
• Olive oil: Olive oil is used for frying, but you can choose to use another type of oil if you like.
• Salt & pepper:

How to Prepare Artichokes for Frying

While it may seem like a bit of work, preparing artichokes is so worth it and it’s actually quite easy. Here’s how to prepare for making fried artichokes.

1. Fill a large bowl with water and squeeze in a juice of a whole lemon. Add the rinds in the water as well.
2. Remove the tough outer leaves of the artichokes (about 5-6 layers). Do this until you reach the leaves that are more soft and tender. Use a sharp knife to cut 1 inch off the top, as well as the bottom inch of the stem.
3. Peel the tough outer layer of the stem with a paring knife or a veggie peeler.
4. Slice the artichoke in half lengthwise.
5. Use a small spoon (I used a grapefruit spoon) to scoop out the fuzzy center choke.
6. Immediately place the artichoke halves in the lemon water, submerging on all sides to keep from browning.

How to Make Fried Artichokes

1. Remove from the lemon water and dry as much as you can with a kitchen towel.
2. Heat 1 inch of olive oil in a pan to 300 degrees F (I used a kitchen thermometer).
3. Add the artichoke halves to the pan cut side down, and fry for 10-12 minutes. Flip the artichokes and fry for another 3-4 minutes until the leaves are crispy. A fork should easily pierce through the thickest part of the stem.
4. Remove from the pan and sprinkle with salt and pepper. Serve with lemon wedges.

How to Eat Fried Artichokes

To enjoy, start pulling off the outer leaves first then work your way in. The leaves can actually be enjoyed whole, and they’ll taste like crunchy chips with a soft meat at the bottom. Once the leaves are finished, the tender hearts are left for you to savor, cherish and enjoy!

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