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Recipe Name: Artichokes Jewish Style Submitted by: Administrator
Source: Source Description:
Ethnicity: Italian Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 6

12 Artichokes, medium fresh
2 Lemons, juice and rinds
2 Tablespoon(s) Salt
1 Teaspoon(s) pepper freshly ground
3 Cup(s) Olive oil
Carciofo All Guidia To quote the author, "This is the most famous of
all Italian Jewish foods. It originated with the Roman Jews, and owes
its fame to having been served at a restaurant in the Roman ghetto
where it was discovered and quickly adopted by connoisseurs of
excellent food all over Europe. Utimately it found its way into many
Italian cookbooks, My mother, a Jewish woman who was born and raised
in Rome, prepared especially delicious Carciofi all Guidia (better
than you could find in any restaurant!). I watched her prepare them,
and have prepared them myself, practically all my life. Here in my
mother's technique in detail" Trim the artichokes as detailed in "How
to clean artichokes- Jewish style" and keep them in lemon water till
you are ready to use them. "Drain the two artichokes and, holding one
in each hand by the stem and bottom, gently hit the leafy parts
against each other until the leaves of one open up a little. Place the
opened artichoke, bottom up, on a board or a working surface. Drain
another artichoke from its bath and repeat what you did with the first
two, and line up the one that opens next to the last one. Continue
until all the artichokes are opened up. The last one will have to be
tapped against the board. In a small bowl, combine salt and pepper.
Take one artichoke at a time and sprinkle all over, including between
the leaves, with salt and pepper mixture. Heat the oil in a deep
earthenware or similar saucepan. Cook as many artichokes at a time as
fit in one layer over moderate heat for 20 to 25 minutes, or until the
bottoms and the sides are well browned. During the cooking period,
sprinkle some cold water over the artichokes to produce steam, so that
the inside will be cooked, too. To do this the authentic way, have a
bowl containing cold water near the range. Dip your closed fist in the
water and then open it forcefully over the roasting artichokes. Repeat
sprinkling several times. When all the artichokes are done, transfer
them to a plate, bottom side down to keep the moisture in.* Pick them
up at the bottom with a fork and dip them, one by one in the hot oil
again, pressing the leaves to the bottom of the pan. The artichokes
will open up like roses and the leaves will become golden and crisp.
Serve immediately. NOTE: Although traditionally Carciofi alla Giudia
are served piping hot, they are delicious at room temperature. *Up to
this point you may prepare the artichokes several hours ahead of time
and keep them, bottom side down, so that they do not lost their
moisture. Should they become too dry, sprinkle some cold water on them
when reheating and press the leaves down against the bottom of the
pan. From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 991
Calories From Fat: 956
Total Fat: 108.1g
Cholesterol: 0mg
Sodium: 2395mg
Potassium: 257.1mg
Carbohydrates: 8.1g
Fiber: 3.9g
Sugar: <1g
Protein: 2.5g

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