Jewish-Style Artichokes

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Traditional Kosher Jewish-Roman cuisine is still very much alive in the district where it all first started: the Ghetto. It is really worth during a leisurely walk through this district stopping to taste the crispy speciality “Carciofi alla Giudia” (Jewish-Style Artichokes). Here then is the recipe for this truly exquisite dish: Clean artichokes removing the green leaves, cut stalk until reaching its white. Then severe exterior spiralling upwards removing the tough bits. Fry the salted artichokes in a great deal of oil (they should float). Remove after twenty minutes. They should open out like a rose. Place back in pan in the oil on a high flame for a couple of minutes and finally then drain in a holed baking tin. Serve very hot.

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