Gillian Longworth McGuire

"The perfectly crisp and piping hot deep fried artichoke is worth it."

Kristina Johnson

"The typical carciofi alla giudea (a fried and flattened artichoke) is wonderful. Usually I have not liked this version as much as the marinated alla romana, but here it was wonderful, crispy and tender at the same time."

Anthony Strong

"Their artichokes are briefly boiled and then repeatedly plunged — blossom side down — into the hot extra virgin olive oil. This opens up the flower of the vegetable dramatically and crisps it. They emerge with crunchy leaves and a crispy shell encasing a creamy, meaty, juicy artichoke inside."

Toney Teddy Fernandez

"Recommended by my good friend Cristina, this restaurant located somewhere in Rome serves one of the best artichokes alla Giudia."

Tiana Kai

"Now, fried artichokes sounds “whatever”, but I’ve NEVER eaten them like this! They’re beaten until they open and then without any batter they’re deep fried. It tasted like a cross between potato chips and baked pumpkin seeds. The heart was divine too, nice and tender."

Mikaela Bandini

"At the right time of year they’d sell their souls for a true carciofo alla giudìa, the crispy deep-fired artichoke of Roman-Jewish tradition. In short, you have to book because the honest genuine Roman cuisine is out of this world."

Ed McAniff

"I started with a carciofi alla guidia (fried artichoke) that was superb."