![]() One of the reasons is that he only prepares them at the very height of local Roman artichoke season (now) and doesn’t make do with imported artichokes from France. While I am an equal opportunity carciofi alla giudia lover, I have to say that the ones prepared by Flavio at his restaurant are among my absolute favorite. But the wonderful thing about Carciofi alla Giudia is that everyone has just a slightly different technique that results in a slightly different dish showing up at your table. Also? It’s just WAY too easy for me to go out in Rome and enjoy them at one of my favorite restaurants.Ī few years ago I wrote this blog post about where I usually go in Rome to eat artichokes, and all of these places are also listed in my app, Eat Italy. One reason is that it takes not just one, but two deep fries to achieve perfection. While I might prepare artichokes almost daily when they are in season in Rome, I never ever attempt to make carciofi alla giudia at home. But my favorite way by far to indulge is when they are crispy and crunchy, Carciofi alla Giudia: deep fried artichokes.Ĭarciofi alla Giudia, Jewish Style Artichokes, are a Roman dish that is as seemingly simple as it is complex to make. I love them on pasta, stewed slowly with wild mint and garlic, and even thinly sliced and enjoyed raw as salad with just a drizzle of olive oil. While I certainly am in love with the way they look, it’s of course how they taste that is my main concern. Also? A beautiful green and purple hand painted carciofo graces the cover of my new book. I created my own special hashtag # carciofogram to share my love on Instagram and even used my beloved orb in my new logo. ![]() If you know me then you know I love artichokes. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |