Typical dish of Rome
Jewish-Style Artichokes
Jewish-style artichokes appear like large golden flowers, opened by frying until they become crisp and spectacular. The outer leaves are thin and brittle like chips, while the heart remains tender and juicy. The flavor is intense yet elegant: hot oil, salt, and the vegetal note of the Roman artichoke. In Rome they are enjoyed mainly as a convivial appetizer, just out of the oil, still hot and fragrant.
Season: Inverno-Primavera€8–14
Why it matters
This dish is one of the most recognizable symbols of Jewish-Roman cuisine, born in the Roman Ghetto and now part of the city’s gastronomic heritage. It tells a story of centuries of coexistence, culinary ingenuity, and popular tradition. Today it represents a bridge between identity and memory, celebrated in the capital’s historic trattorias.
Origin story
Jewish-style artichokes originated in the cooking of Rome’s Jewish community, present in the city for more than two thousand years and concentrated in the Ghetto established in the 16th century. Here, families developed simple yet ingenious techniques to elevate humble ingredients, including the Roman artichoke. The double frying that opens the artichoke “like a flower” gradually became the dish’s iconic signature.
Typical ingredients
carciofo romanescoolio d'olivasalepepe
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