Carciofi alla Giudia
("Giudia" Style Artichokes)
Artichokes, the immature flowers of a member of the thistle family, are one of the nicest things about winter in Central Italy. Carciofi alla giudia are a wonderful treat: they look like golden sunflowers and their leaves have a delicious nutty crunchiness.  
Region: Latium
Preparation: Easy
Serves: 4 people
• 8 Roman artichokes;
• 1 Lemon;
• Salt;
• Black pepper;
• Extra virgin olive oil;
• Parsley, fresh, chopped.
Remove from the artichoke the tough outermost leaves and cut off the stem. Cut off the tips of the leaves with a very sharp knife, then drop the artichokes immediately into water acidulated with lemon juice, drain, and let dry. Crush the artichokes delicately, head down, on the work surface, so the leaves open up like a flower. Heat a generous amount of oil in a pan and drop the artichokes in head first, keeping them pressed on the bottom with a fork until they are nicely browned. Turn them over and cook until the heart is tender. Drain on paper towels. Season generously with pepper and parsley just before serving.
Jewish food, in Rome as elsewhere, means kosher food, ancient food, food prepaired according to principles laid down in the Bible, and food that still respects ancient laws regulating diet and hygiene. Locked in the ghetto from the sixteenth century until the middle of the nineteenth, the Jews of Rome, isolated and restricted to a life af strict autarky, including dietary, were the most faithful keepers of the popular gastronomic tradition, which remained completely outside foreign influences or fashions.

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