The Artichoke alla Giudia, a timeless classic

Unique recipe, unmistakable taste

The artichoke alla giudìa is a great classic of the Judaeo-Roman cuisine that we like to interpret at its best.
The original recipe consists basically of a fried artichoke.
The dish has a very ancient origin, also mentioned in cookbooks and memoirs of the sixteenth century, born in the Jewish ghetto of the capital.
To make this recipe it is necessary to use strictly the cimaroli artichokes (also called violets) that are the best of the "Roman" variety cultivated between Ladispoli and Civitavecchia. This type of artichoke is round, particularly tender and, above all, without thorns. Thanks to this last characteristic, the artichokes in the judia, once cooked, can be consumed in their entirety without discarding anything.

Enoteca Ferrara offers you the chance to taste the artichoke alla giudìa at dinner or as a perfect appetizer at the Mescita, accompanied by an excellent glass of wine.