You Can’t Get Any Better Than Double-Fried Artichoke

by Claire Thomas

You can't miss Giggetto, because it has a giant tower of artichokes at the door. Located on a charming street in the former Jewish ghetto of Roman, this is the place for carciofi alla giudia, crisp-on-the-outside, meltingly-tender-in-the-middle pressed artichokes. It's a local specialty and so delicious. The key is to fry the artichokes twice to get them extra, extra crispy. These make an amazing appetizer during peak artichoke season.

NOTE: If you can't find small artichokes, you will have to parboil larger ones for about five to 10 minutes to hasten the cooking process.

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