Our Guide to Everything You've Ever Wanted to Know About Rome Artichokes!

When you think of Rome artichokes might not immediately come to mind, but perhaps they should!

For centuries, artichokes have been an integral part of the city's culinary tradition.

Let’s dive into this local seasonal delicacy you can’t miss during your trip to Rome.

All the details you need about artichokes in Rome

Artichokes, carciofi in Italian, are a locally adored vegetable available during the spring months: artichoke season typically lasts from March through June.

When you may find them at other times of the year, they are likely cultivated outside of Rome or frozen from the previous season.

The history of artichokes in Rome dates back centuries.

It is said that the Ancient Romans enjoyed them and even considered them an aphrodisiac.

Notably, in 1604, the renowned artist Caravaggio famously threw a plate of artichokes at a waiter in a fit of rage when asked to distinguish between those cooked in butter and those fried in oil.

In this article I'll be covering:

• Why artichokes are so popular in Rome
• The difference between Carciofi alla Romana and Carciofi alla Giudia
• Our favorite places to eat artichokes in Rome
• How to cook artichokes at home

Why are artichokes so popular in Rome? 

The exact origins of artichoke consumption in Rome are not clear, but scientists believe the vegetable originated from North Africa and Sicily.

While modern-day Romans have their own distinct recipes to try, the Ancient Romans preferred artichokes pickled in vinegar and honey.

Roman cuisine emphasizes using seasonal ingredients, so plan your trip to Rome for the spring to sample fresh artichokes.

The artichokes used in Roman cooking are a specific variety known as carciofo romanesco, or in English, the Roman artichoke.

The two most popular Rome artichoke dishes are carciofi alla romana and carciofi alla giudia, each with its own distinct cooking method.

But artichoke recipes don’t stop there: you’ll find these vegetables featured in various dishes throughout the season.

Roman restaurants often offer seasonal pasta or side dishes that incorporate local artichokes.

The difference between Carciofi alla Romana and Carciofi alla Giudia 

Carciofi alla Romana

Carciofi alla romana, or Roman-style artichokes, are meticulously trimmed with a paring knife to remove their tough outer leaves, hard stem exterior, and the inner hairy choke.

The artichokes are then stuffed with garlic, parsley, and mentuccia (a delicate mint plant) before being cooked stems-up in olive oil and water.

This preparation is often considered the epitome of perfect artichokes in Roman cuisine.

Carciofi alla Giudia

Carciofi alla giudia are Jewish-style fried artichokes, a specialty of the Jewish ghetto in Rome.

The artichokes are trimmed similarly to the Roman style before being fried once, allowed to drain, and then fried again after the leaves are opened up.

The Roman Jewish community in the Jewish Quarter has been preparing artichokes in this traditional style since the 16th century.

You will often see fried artichokes on the menu as part of a wider selection of Roman fritti, which are very popular as sharing appetizers.

These are not the same as the carciofi alla giudea, but rather smaller pieces of artichoke dipped in a light batter and fried, but are just as delicious!

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My favorite places to eat Roman artichokes

On your spring trip to Rome, be sure to add "eating artichokes" to your bucket list!

Here are a few of my favorite spots that we recommend you try.

As a general tip, make sure to visit the Jewish Quarter for the best Rome artichokes in the Eternal City, but always prioritize restaurants that serve fresh produce.

BaGhetto 

Take a bite out of Jewish Roman history when you dine at BaGhetto, the oldest Jewish restaurant in Rome, located in the heart of the Jewish ghetto.

In addition to savoring delicious Jewish-style artichokes, you can sample other traditional kosher dishes, excellent pasta and delicious desserts that offer something a little different to classic Roman restaurants.

Details:

• Address: Via del Portico D'Ottavia 57-65
• Phone: +39 06 6889 2868
• Opening hours: Monday - Thursday, 12:00 PM - 11:00 PM, Friday 12:00 PM - 3:00 PM, Saturday 7:00 PM - 11:00 PM, Sunday 12 PM - 11 PM
• Reservations suggested, online booking available

Nonna Betta

Another spot located in the Jewish Quarter which serves up delicious seasonal artichokes.

This historic venue, which was originally the family home before becoming a restaurant, is a great place to eat artichokes in Rome.

As well as the classic versions, you'll also find artichokes in all sorts of other dishes, with a particular focus on vegetarian options.

Details:

• Address: Via del Portico d'Ottavia 16
• Phone: +39 06 6880 6263
• Opening hours: Wednesday-Monday 12–3 PM, 6:45 – 10:45 PM, closed Tuesdays
• Reservations suggested

Flavio al Velavevodetto in Testaccio

This historic eatery, located in the Testaccio neighborhood of Rome, is renowned for its seasonal menu.

As a result, you're not likely to find these artichoke dishes outside of artichoke season, so be sure to plan your visit if you want to eat artichokes at their freshest.

Details:

• Address: Via di Monte Testaccio, 97
• Phone: +39 06 574 4194
• Opening hours: Monday - Sunday 12:30 – 3:00 PM, 7:30–11:00 PM
• Reservations suggested, online booking available

How to cook artichokes at home

If you love artichokes and want to make them at home, here are a few simple recipes to follow.

If you can’t source Roman artichokes, I suggest using globe artichokes instead, which are easier to find in the United States.

If they’re not available at your local grocery store, try heading to a farmer’s market.

Before prepping your artichokes, fill a bowl with cold water and squeeze in the juice of a lemon.

You'll need to place your entire artichokes in the lemon water mixture while you're prepping to prevent oxidization (browning).

Leave them in the water for at least 10 minutes before taking them out to dry and following one of the recipes below.

To prep your artichokes, start by removing the tough outer leaves and cutting off a small section at the top of the vegetable.

Next, use a paring knife to carve down the artichoke stem.

Finally, remove the hairy choke and any pointy inner leaves.

When cooking, be sure to add some lemon juice and white wine to the cooking liquid to enhance the flavor and tenderness of the leaves.

Carciofi alla Romana

Ingredients

• 4 artichokes 
• ½ lemon
• 2 garlic cloves, peeled
• A handful of mint leaves
• A handful of parsley 
• 4 tablespoons olive oil
• Black pepper and salt (a pinch of each)

Instructions

1. First, you'll need to clean the artichokes using the instructions above. Place them in the cold water with lemon to avoid browning.
2. Using mortar and pestle, create your herb mixture by mashing together the garlic, mint, parsley leaves, salt, olive oil, and pepper until you create a paste texture.
3. Spread your paste mixture on the inside and outside of the artichokes.
4. Grab a medium size pan and add your parsley stems, water, and a bit of oil. Once the water is sizzling, add your artichokes to the pan with their stems up and let them cook for 2-3 minutes. Then, pour in additional water until the artichokes are halfway submerged.
5. Place the lid on your pan and leave them to cook for 30 to 40 minutes on a medium flame. Be sure to check on them periodically.
6. Once all the water has evaporated, and the artichokes have been slowly braised (use a toothpick or fork to test how soft they are), remove them from the stove and enjoy!

Carciofi alla Giudia

Ingredients

• 4 whole artichokes 
• 1 lemon
• Oil to deep-fry (either extra-virgin olive oil or a lighter oil such as sunflower oil)
• Salt and pepper to taste

Instructions

1. First, you'll need to clean the artichokes using the instructions above. Place them in the cold water with lemon to avoid browning.
2. Bring an abundant amount of oil to a boil on a high-sided pan. Place the artichokes head down and deep fry them for about 10 minutes.
3. Once cooked, remove them from the oil and place them on an oil-absorbing paper until they cool off.
4. Once cooled, fry them for no more than 2-3 minutes. Gently press them to splay out and flatten the leaves. This second round of frying creates the crisp, chip-like texture.