Would you like to taste some great giudia artichokes at a typical restaurant in Rome, maybe in Trastevere? Aristocampo offers its guests this dish taken from the Judaic-Roman tradition mainly in the autumn-winter period, as the “best” artichokes are found in the cold seasons. Our restaurant keeps track of the natural cycle of products, the ingredients used always guarantee freshness and genuineness.
GIUDIA ARTICHOKES: HISTORICAL NOTES
Giudia artichokes seem to have a very ancient origin, they are indeed mentioned in recipes and memories of the sixteenth century.
The dish probably originated in Rome in the ghetto of the Portico of Ottavia. Here, the Jewish housewives, using the “cimaroli”, round Roman artichokes with no thorns no fuzz and even very soft, prepared this dish especially during the Kippur.
In Yom Kippur, also called the day of the Atonement, it is observed the total fast and dedication to prayer and penance. After 24 hours of fasting, the Jews usually consumed the artichokes, which for this reason were called ‘alla giudia’.
Roman Hebrew cuisine is typically made of simple ingredients but rich in flavors. Giudia artichokes are a great example of this.