Artichoke alla giudia
The Giudia artichokes represent a traditional dish that lends itself to being served as a side dish, which has been made for many years in Lazio: going down a bit specifically, we can highlight how the place where this dish is most famous and widespread is represented right from the Italian capital, or Rome.
In fact, the artichokes cooked alla giudia were made for the first time in Rome.
When we talk about artichokes alla giudia we refer to a traditional dish: first of all, it is essential to emphasize that it is a dish that is really very easy to cook and that does not even take up too much time (approximately twenty minutes for its preparation).
Secondly, the artichokes alla giudia are characterized by making both the aroma and the flavor that distinguish this vegetable even more pronounced from the moment it was used for the first time.
Without a shadow of a doubt, there are numerous systems for cooking artichokes alla giudia, even if the classic one typical of Lazio gastronomy is undoubtedly the best choice for those who intend to taste them for the first time and want to prepare a dish a little different from the usual habits. family culinary.
In reality, in order to frame the birth of the Jewish artichoke dish in a temporal space, we need to take a long step back in time.
In fact, we must go back to the times of the ancient Jewish ghetto of Rome: it is in this extremely poor place that housewives of Jewish origin used to use the Roman "violets" in the kitchen. With the term "violets" we refer to that artichoke that is typically grown within a large number of Lazio territories.
Returning to the Jewish housewives, they used violets that were grown in Rome to cook a rather practical and simple dish, but also very good: the opportunity to enjoy a dish based on Jewish artichokes often coincided with the anniversary of Kippur.
For the uninitiated, Kippur is the term with which the feast of atonement is called in Hebrew: it is a day in which nothing can be consumed and in which hours are spent praying.
As usual handed down from generation to generation, the Jews in most cases consumed artichokes at the end of the famous feast of the expiation, which was then given the characteristic name "alla giudia".
The first thing to do is to worry about cleaning the artichokes in the best possible way: for this reason, it is advisable to rotate them without haste using a sharp knife to treat the pulp of the vegetable.
Furthermore, it is important to remember how that purple area inside each leaf must be removed, starting with the leaves that are in the outermost position: at the end of this cleaning job, the vegetable must have a typical round shape, almost as if it were a rose.
At this point, you will have to insert the artichokes into a small basin full of water and leave them to soak for at least ten minutes: once this period of time has elapsed, it is important that any residual water present is removed and you must be very careful to completely dry each vegetable.
Here we are ready to be able to add salt and a good amount of pepper to the vegetables: at this point we wait a few minutes, so that the sauce can stick well to the artichoke.
As for cooking, it is advisable to put the oil inside a pan, in a quantity that allows the overall coverage of the vegetables: pour the artichokes into the hot oil for about ten minutes, being careful that they do not become too soft.
After ten minutes (approximately), pour the artichokes into a plate and slowly open the leaves, as if they were "open" roses: once this operation is finished, insert the vegetables still in a pan full of oil and fry them upside down.
Once you get to the end of cooking, you will have to pour an extremely small amount of water on the vegetables, so that they become a little more crunchy.
Artichoke alla giudia: Curiosities
The first advice regarding the preparation of a typical Roman dish such as artichokes alla giudia is undoubtedly represented by following the typically Lazio canons to make it.
The first thing to do, therefore, is to purchase artichokes grown in those areas, which are considerably more common under the name of violets or cimaroli and which have a rounder shape, have neither thorns nor beards. inside them.
Another small tip is to use a good amount of extra virgin olive oil for frying the artichokes, avoiding seed oil, allowing the vegetables to be more crunchy and digestible.
In any case, to be able to taste the artichokes alla giudia still prepared with the ancient recipes, it is advisable to go to those places in Rome where the dish was born, which are full of restaurants that cook typical Jewish-Roman dishes.