These crunchy, deep-fried artichokes are a classic Roman side dish that originated in the oldest Jewish community in all of Europe, Rome's Jewish ghetto — hence the moniker alla Giudía. First, artichokes are trimmed and peeled down to their tender hearts, then they are marinated for a few hours in lemon water, and finally seasoned with salt and pepper before being fried in olive oil until crispy.

The best variety of artichokes for preparing this dish are Romanesco artichokes. This cultivar from the coastal region northwest of Rome is harvested between February and April, making carciofi alla Giudía a springtime staple in numerous trattorias and eateries in the city's old Jewish quarter.