Jewish or Roman artichokes? Many of you may not know that these two ways of cooking artichokes are very different from each other, a difference that should not be ignored while visiting Rome.

Few dishes reach with simplicity a taste as tasty and distinctive as the artichokes both in the Jewish and the Roman way, an integral part of the culinary tradition of our beautiful capital.

First of all we must underline that at the base of the two recipes there is the use of Roman artichokes, also called cimaroli (round, without thorns and very tender), while what distinguishes them is the cooking method.

 

 

The carciofo alla giudia (Jewish artichoke) is a typical dish of the Jewish-Roman cuisine and the preparation consists basically in a fry of artichokes; the recipe is very old and is thought to have appeared in the Jewish ghetto of the capital around the 16th century. Cimaroli (also known as mammals) must be cleaned with a knife to remove external leaves and reddish tips; afterwards they must be placed in a basin with water and lemon and, after 10 minutes, they must be dried and seasoned with salt and pepper.

 

The artichokes to be truly judged are then immersed in oil (for about 8 minutes) and, once cooled, open the leaves to the outside.

The carciofo alla romana (Roman artichokes) must be cleaned exactly as in the previous recipe and immersed in a basin with water and lemon. Meanwhile, it is necessary to prepare a dough, which will then be inserted inside each artichoke, consisting of a clove of garlic, a sprig of parsley, a few leaves of mint, bread crumbs, oil and salt.

 

 

The artichokes, once filled, will be placed in a pan with oil and water and cooked over medium heat for about 30 minutes.

As you can see, the two recipes are very different from each other and, as we at the Rhome Guesthouse know very well, they should not be confused!

Comments