Roman-Style Artichokes
"Roman artichokes come in two styles: carciofi alla romana (braised with garlic, mint, and olive oil) and carciofi alla giudia (fried whole until crispy like flower petals). Both use the tender romanesco artichoke variety, prized for its lack of inner choke. Artichokes are Rome's seasonal obsession from November to April."
Logistics
Moderate
Vibe
Seasonal, delicate
Duration
30-45 minutes
Best For
Vegetarians
The Backstory
Carciofi alla giudia originated in the Jewish Ghetto in the 1500s. The fried version requires mammoth artichokes beaten against a table to open the leaves, then submerged twice in boiling oil.
Local Secret
"Peak season is February-March when they're at peak flavor. Eat with your hands, leaf by leaf. Available at any traditional Roman restaurant during artichoke season."