Carciofi alla giudia

Carciofi alla Giudìa is a treasured dish in Roman Jewish cuisine, deeply rooted in Rome's Jewish community. This delectable treat features deep-fried artichokes and is a hallmark of the Roman Ghetto, especially popular in the spring when Jewish restaurants serve it fresh.

The secret to this dish lies in the Romanesco artichokes, harvested from February to April in the coastal areas near Rome. The preparation is straightforward but meticulous: the artichokes are cleaned, seasoned, and then deep-fried in olive oil. A final touch of cold water is added to make them extra crispy. The result? A beautiful golden artichoke with a nutty, crunchy texture that's simply irresistible.

However, in 2018, the Chief Rabbinate of Israel sparked controversy by declaring that artichokes are not kosher due to the potential presence of non-kosher insects hidden in their dense leaves. This ruling alarmed many Roman Jews, who quickly defended their cherished dish. They argued that the artichokes used for Carciofi alla Giudìa have tightly closed leaves, making it unlikely for insects to infiltrate. They emphasized the dish's cultural significance and its long-standing tradition within the Italian Jewish community.