Beyond Salmon
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Scan day: 02 February 2014 UTC
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Description: Helen Rennie shares recipes of all sorts but focuses on everything anyone ever wanted to know about buying and cooking fish.
Carciofi alla Giudia (Jewish artichokes) -- just the name of this dish was fascinating to me. Â Who knew Jews cooked artichokes? Â I grew up in a Jewish household and couldn't think of one green vegetable that was revered enough to be considered a "dish." Â But that's Eastern European Jews. Â There were so many Jewish cuisines I was completely unaware of. Â As you can imaging, I couldn't leave Rome without tasting Carciofi alla Giudia. Â Unlike their gray insipid cousins that people usually get out of cans in the US, artichokes in Rome were a revelation. Â They were deep-fried to gorgeous crispness opening up like a rose in hot oil. Â The moment I got back to Boston (this was 10 years ago, by the way), I got some artichokes, trimmed them, put them in acidulated water, and then tried to deep fry them. Â Kids, don't try that at home. Â I was lucky I didn't burn the house down. Â Putting wet things into hot oil is not a good idea.
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