Carciofo alla romana / alla giudia
Carciofo alla Romana and Carciofo alla Giudia are two iconic interpretations of Roman cuisine that celebrate the romanesco artichoke, the quintessential vegetable of Lazio's culinary tradition. The alla romana version presents it as a delicate braise with mentuccia, while the alla giudia transforms it into a crispy, golden-fried delicacy. Both represent centuries of culinary history from the Jewish ghetto and the Roman countryside.
Preparation
- 1
Clean the artichokes by removing the tough outer leaves and cutting away about a quarter of the top. Remove the inner fuzz with a small knife and halve the artichokes lengthwise.
- 2
Prepare a light soffritto in a wide pan with olive oil and lightly crushed garlic. Add the artichokes with the cut side facing down.
- 3
Briefly brown the artichokes, then add water until they are half-covered. Season with salt and pepper.
- 4
Arrange fresh mentuccia over the artichokes, cover the pan with a lid, and continue cooking over low heat for approximately 40-45 minutes.
- 5
The artichokes are ready when the tender flesh yields easily to a knife and the water has almost completely reduced. Serve hot or at room temperature with the cooking juices.
Chef's Tips
For the alla giudia version, after cleaning, fry whole artichokes in very hot oil while gently pressing them down: the result will be crispy and golden in just a few minutes. Roman mentuccia has a distinctive delicate aroma: if unavailable, do not substitute it with basil.