Fried artichokes is a classic recipe in Rome. This is one of the most popular Roman dish, prepared since XVI Century in the restaurants located inside the Italian capital historic center. Originally, the fried artichokes (named “carciofi alla Giudia” in Italian) were prepared for Easter gatherings, but currently they are served daily from November to April. The artichokes are fried in two times with different temperatures. Thanks to this method, the artichokes will be well cooked and crispy! Traditionally, the artichokes used for this recipes are called “mamma romana”: a local artichoke famous to be very tender and without hairy heart. To make this dish, today I choose the baby artichokes: thanks to its tenderness, it is perfect for this recipe! Serve the fried artichokes as appetizer or aside meats, eggs or fried seafood. A suggestion: prepare more fried artichokes you think are enough, because they will finish as fast as your guests can say “one more, please!”
