Chef David Nayfeld was searching inspiration for his San Francisco taverna, Che Fico, when he found some in the heart of Rome’s Jewish ghetto. There, at the epicenter of Jewish-Italian cuisine, Nayfeld discovered a long legacy of foods and flavors that have roots in the Jewish diaspora, which are reflected in dishes like fiori di zucca fritti farciti (fried squash blossoms stuffed with mozzarella and anchovies), filetti di baccalà (fried cod), and—the most classic of all—carciofi alla giudia (fried artichokes).
Enjoy the latter at home with Chef Nayfeld’s recipe.
Carciofi alla Giudia
Ingredients (8 Servings):
25g citric acid per litre of water (acidulated water)
8 artichokes
1 egg Yolk
1 juice of a lemon
1 zest of a Lemon
1.5 tsp Dijon Mustard
1 tsp white wine vinegar
1 cup vegetable Oil
6-8 cup cooking oil – olive oil, canola, or vegetable oil
1 tsp water
5 tsp Baleine salt
1 tsp Sumac and Zatar (mixed 50/50)
8 coriander blossoms
Preparation
Artichoke Part I
Combine citric acid and water before processing artichokes. First start by peeling back outer woody leaves.
Using a peeler, start cleaning the stem, leaving a good amount intact—do not trim. Keep long. Your objective is to get to the tender stem.
Cut the top of the artichoke and clean out the chokes without going too far in, as we want as many of the inner leaves intact as possible.
Place artichokes in bowl with citric acid and water while heating oil.
Fill pan with 2-3 inches of cooking oil and heat to 275 degrees Fahrenheit.
Fry the artichokes in a deep fryer at 275F for 12 minutes, turning frequently for even cooking.
Remove artichokes using a slotted spoon and place on paper towels until cool enough to handle.
While waiting for them cool, make your Lemon Aioli.
Lemon Aioli
Yields I cup; portions should be around 50g per serving
In a food processor blend egg yolk and 1tsp of water until emulsified.
While blending, slowly pour in vegetable oil.
Add lemon juice, Dijon, white wine vinegar, Baleine salt, and lemon zest.
Taste, adjust seasoning if necessary.
Artichoke Part II
Increase fryer heat to 375F.
Gently lay artichokes in 375F fryer, holding the stem up until artichoke has flowered out.
Fry 2.5 minutes until golden brown and crispy on the leaves.
While artichokes are frying, place a dollop of lemon aioli in each of eight separate bowls (one bowl per serving).
Remove artichokes with slotted spoon and transfer to paper towels to drain.
Immediately season with Baleine salt.
Place one artichoke in each bowl atop the aioli.
Top with sumac and zaatar mix and coriander blossoms and serve.