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I just returned from a trip to Rome, where this was the hottest item on the menu, especially in the Jewish Ghetto. They called it "Jewish Artichokes" and everyone wanted to try it. It was served on a plate with the stem up and draining on paper. We picked at it like it was potato chips and it went great with a glass of wine, as an appetizer.
Well an artichoke sure does look interesting when it's fried! :) The taste was good, better than a steamed choke. I liked the salt & pepper too, it enhanced the taste quite a bit. But it was extemely greasy - oil was puddled down in the leaves, especially towards the middle, I kept draining them but just couldn't my hands from getting very oily. Thanks for a different way to prepare artichokes!