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Carciofi alla giudia

Carciofi alla giudìa is among the best-known dishes of Roman Jewish cuisine. It is essentially a deep-fried artichoke, and the recipe originated in the Jewish community of Rome, giudìo being the exonym for the Jewish people in the Romanesco language.

Preparation
Artichokes of the Romanesco variety are commonly used for this dish. ==Kashrut==
Kashrut
In 2018, the Chief Rabbinate of Israel declared that carciofi alla giudia are not kosher, since the dense leaves could conceal non-kosher insects. This sowed consternation among Roman Jews, who resisted the declaration, argued that the artichokes used for this signature dish have leaves so tight that insects cannot enter, and emphasized the importance and deep cultural roots of the dish for the Italian Jewish community. ==See also==
Source: Wikipedia ↗
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