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Bowl of cooked artichokes
From old Rome to your dinner table
Nick Hatsatouris

A Classic Fried Artichoke, Traditionally Made

It's a hallmark of centuries-old Roman-Jewish cuisine

Neil Patrick Harris is the Founder and Editor-in-Chief of Wondercade. In his spare time he also acts — fairly well, too, as his Tony and Emmy Awards can attest.

March 8, 2024 2:14 pm

Trapizzino is an Italian eatery specializing in Roman street food on Manhattan’s Lower East Side. One of their appetizers is a classic dish called carciofi alla giudia, or Jewish-style fried artichokes. It’s a springtime staple that dates back to Rome’s Jewish enclaves centuries ago, and Trapizzino brings it to NYC — and your inbox. And eventually, your kitchen. And after that, your table. You get the idea. -NPH

Carciofi alla Giudia

Servings: 2-4 servings

Copy Ingredients

  • 8-10 baby artichokes
  • Soaking water (recipe follows)
  • Blanching water (recipe follows)
  • Ice bath
  • Enough neutral fry oil (90% canola, 10% olive or any high-temperature oil of choice) to submerge the artichokes
For the soaking water
  • 2 lemons, quartered
  • 3 quarts water
For the blanching water
  • 1 gallon water
  • 1 cup salt

Copy Directions

    1. Peel and clean artichokes: Cut off the tougher outer leaves. Leave the tender pale green leaves intact. Cut off the small bit of rough top, leaving a small amount of stem.

    2. Submerge cleaned artichokes in soaking water for at least 1 hour.

    3. Meanwhile, bring blanching water to a boil.

    4. Cook artichokes in the blanching water until tender.

    5. Transfer cooked artichokes to the ice bath and cool completely.

    6. When cooled, drain, removing as much excess water as possible. Transfer to a container and cover with olive oil. Store in the refrigerator for 12-24 hours.

    7. Heat fry oil to 350°F.

    8. Remove artichokes from the container and drain excess oil. Manually open and separate the leaves.

    9. Fry artichokes in neutral oil until golden brown, about 3 to 4 minutes.

    10. Remove from oil and drain onto paper towels. Plate and garnish with lemon wedges.

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