Carciofialla Giudea from The Fundamental Techniques of Classic Italian Cuisine by Cesare Casella and
This dish originated in the Jewish ghettos of Trastevere, an area of Rome on the west side of the Tiber. Baby artichokes are fried twice: first at a relatively low temperature to cook them through,...
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Ingredients
- Peanut or grapeseed oil, for frying
- 1 lemon, cut in half
- Coarse salt
- 8 baby artichokes
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