Roman Artichokes

    Roman Artichokes 2018-05-08T17:55:49+00:00

    Project Description

    WHERE TO EAT THE BEST ROMAN GUIDA ARTICHOKES IN TRASTEVERE

    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.

    roman artichokes restaurant trastevere fried
    roman artichokes trastevere

    GIUDIA ARTICHOKES: THE RECIPE OF ARISTOCAMPO

    METHOD

    Clean artichokes, dip them for about 10 minutes in a basin. Dry them and beat them with each other until the petals expand. Heat in pan with extra virgin olive oil to cover the artichokes. Cook for about 10/15 minutes, the ideal cooking time to keep them crisp outside and soft inside. Let them to cool for about 20 minutes until the excess oil is lost. Open the petals and make the shape of a rose. Season with salt and pepper inside, and leave to rest a little. Immerse it again in extra virgin olive oil for about one minute. Dry and serve immediately warm.
    At the restaurant you will always find the artichokes fried at the moment, with care, love and special attention.  The same with which the chef of Aristocampo Trastevere, among the most typical trattorias in Rome and in the charming neighborhood, looks after his dishes for over 20 years.

    RECOMMENDED MATCH

    Roberto recommends to have the giudia artichokes with a noble spumante, such as the Franciacorta. There labels are particularly suggested: Bellavista, Bellavista Rosè or Contadi Castaldi Brut.