An essential part of trips and vacations is food. Traveling to the other side of the world and not trying every new meal you can lay your hands on sounds unfulfilling to us. We don't know about you, but it sounds like a vacation that's missing a few meals.
Everyone knows St. Louis is known for their butter cakes, and visiting this place without tasting that buttery goodness is almost an insult to the chef who created it. So what should you eat when you visit Rome? Gelato is a no-brainer, but what about artichokes?
There are three common ways artichokes are eaten in Rome; Carciofi Alla Giudia (deep fried), Carciofi Alla Romana (stewed with spices), and Vignarola (spring stew of artichokes). Today, we will be focusing on the first type. Stick with us and learn about the five best places to eat deep-fried artichokes in Rome.
Everyone knows St. Louis is known for their butter cakes, and visiting this place without tasting that buttery goodness is almost an insult to the chef who created it. So what should you eat when you visit Rome? Gelato is a no-brainer, but what about artichokes?
There are three common ways artichokes are eaten in Rome; Carciofi Alla Giudia (deep fried), Carciofi Alla Romana (stewed with spices), and Vignarola (spring stew of artichokes). Today, we will be focusing on the first type. Stick with us and learn about the five best places to eat deep-fried artichokes in Rome.
1. Nonna Betta
It's not hard to make pizza al taglio or porchetta look good, but making a vegetable look heavenly is no easy feat. This restaurant at Via del Portico d'Ottavia has acheived the task. The deep-fried artichokes, called carciofi allá giudia, seem to be the one Nonna Betta specializes in. This type of deep-fried artichoke is also referred to as Jewish-style artichoke.
We don't even have to look at the reviews to see how good the artichokes here are, but here's one that captured the gloriousness. "This "Jewish style" artichoke is deep fried whole until golden brown, its outer leaves rendered crispy and light, its heart sweet and delicate. Try the dish in the Jewish quarter, where it originated, at Nonna Betta," someone said on TasteAtlas about Nonna Betta's artichokes. It sums it all up for us.
2. Gigetto
This is another food hub in Rome that serves fine, unforgettable deep-fried artichokes. Gigetto also serves carciofi allá giudia. The artichokes here are considered some of the best in Rome with their crisp outsides and soft, tender innards. It's magical making something with contrasting but complimenting consistencies; this is what Gigetto does with these flowers.
A plus about Gigetto is that they use only local ingredients during the artichoke season (usually early winter to mid-spring). This gives the meal an originality and homemade taste. They, of course, have no choice but to use imported artichokes when the season has passed. However, we have to say even when they are importing the flowers, the results still look pretty good.
3. Piperno
The selling point at Piperno may be its cozy, vintage aesthetic. Many customers say they like the fact that it doesn't feel like a tourist center, and that's before they taste their fantastic artichokes. It's starting to sound like a mantra that a restaurant's artichoke is "one of the best." After all, this article is about the places that serve the best artichokes. This restaurant also serves the carciofi allá giudia version of artichokes.
The traditional style at Piperno is reflected in its food. Its artichokes are well-fried and feel like a blast to the past. This complements the scene and shows that the restaurant strives for a classic aura. You can also tell that they know what they're doing. You may want to try their pasta first and then top it off with the artichokes. That is a heavenly combination.
4. Sora Margherita
Sora Margherita differs from the other popular spots we have mentioned in the way they fry their artichokes. While Gigetto and Piperno may be meticulous about timing to achieve the perfect consistency and contrast, this restaurant does things differently. The goal at Sora Margherita seems to be to turn their artichokes into crisps, inside out. If there were artichoke chips, that would be it.
This method even works very well for artichokes that aren't fresh or that are imported; it helps them taste better. Sora Margherita's different approach has given them a signature meal. It doesn't seem to spoil the artichokes; it just gives them a unique feeling. So, if you are looking for something different or artichokes with no velvety insides, Sora Margherita is your go-to food hub.
5. Flavio Velavevodetto
At Flavio Velavevodetto, it's about principle. Once artichokes are out of season, they are also out of stock at this restaurant. They have made it a point only to make carciofi allá giudia and other varieties of artichokes when they have fresh, local flowers.
This is a great selling point. With Flavio Velavevodetto, you know you are never settling for less. Once you can see it on the menu, you know you are getting the best.