Comments on: Artichokes Jewish Style – Carciofi alla Giudia

By: Nanette Pastor-Hanna

Nanette Pastor-Hanna — Sat, 28 Apr 2018 23:08:56 +0000

We ate many both ways in our week in Rome, and I did make alla Romana while there. This was the first artichoke my husband liked, so I’ll be making them often now, when we can get them fresh. When I was young, we had a friend who would bring us dozens of baby chokes. That was such a novelty in the 70s, and a revelation!

By: Evan Kleiman

Evan Kleiman — Fri, 27 Apr 2018 19:46:44 +0000

The only time we served them at Angeli was for our Passover dinners. I made the much easier Carciofi alla Romana which are braised in oil and herbs much more frequently.

By: Nanette

Nanette — Fri, 27 Apr 2018 16:24:20 +0000

Just back from Rome during carciofi (artichoke) season. I must have been Roman (or a Roman Jew!) in a past life because I love them like they do! A wonder no Los Angeles restaurants make either the Roman or Jewish version. I know our artichokes are a bit different but they’re available super fresh and so a possibility. Dreaming of them!

Evan, did you ever serve them at Angelo? In all the years, I don’t recall seeing them.

By: Evan Kleiman

Evan Kleiman — Mon, 07 Apr 2014 23:02:14 +0000

In reply to David Salazar. They are baby artichokes so no need to remove choke. Most don't have them.

By: David Salazar

David Salazar — Mon, 07 Apr 2014 22:48:30 +0000

Does one not have to remove the “thistle” portion above the heart? This recipe looks like one can eat the entire artichoke whole.

By: sippitysup

sippitysup — Wed, 02 Apr 2014 18:16:38 +0000

I learned this flattening trick from your show in 2010. I did a post on it way back then because the method was such a revelation to me at the time. Now I do it all time. Thanks. GREG