@GianniNorthBeach Prego! You need your own television show; I love watching these!
@huet1997
4 жыл бұрын
Grazie, Gianni. I learned to cook this dish from one of the River Cafe cookbooks. I leave the stem on, remove less of the center than you, and don't bother removing the green left where the petals (leaves, whatever) are snapped off. Plus, I insert a section of lemon (with rind) into the center. And no anchovy, since I'm a vegetarian. I then, in the RC fashion, cook the artichokes stems up. I dare you to try it my way.
@McgovernscircleBlogspot
6 жыл бұрын
I think this dish is amazing just like all Gianni's dishes. Buon Appetito!
@elsalisa146
7 жыл бұрын
I thought you were making the Jewish style deep fried artichokes, but I like this recipe and think you have a gorgeous kitchen. Lucky you.
@GianniNorthBeachTV
13 жыл бұрын
@ldurante531 Grazie. You gotta try these artichokes. They are delicious and not really that hard to make.
@ldurante531
13 жыл бұрын
looks delicious! i love stuffed artichokes as it is but this takes it to the next level!
@stevepfi1
6 жыл бұрын
Well explained! Thank you!
@GianniNorthBeachTV
12 жыл бұрын
Ciao BorschtBlue. These are artichokes in the Roman-style. The fried artichokes are caricofi alla Giudia or Jewish-style artichokes. You can find both styles in the Jewish Ghetto and I love them both. Actually, I can't think of an artichoke dish that I don't love.!
@MalRome
10 жыл бұрын
Ciao Gianni! Very interesting way I see you do carciofi here. When my family made them, we stuffed almost the whole thing, then when cooked, peeled the leaves off and scraped the delicious leaf meat w the breadcrumbs with our teeth.
@GianniNorthBeachTV
10 жыл бұрын
Ciao Michael. Yeah that's the way my Mom who was born in Campania made them. She'd stuff them with breadcrumbs moistened with olive oil and flavored with parsley, garlic and black olives. I love them that way too. But this Roman version stole my heart so I make these often too. Buon appetito! --Gianni
@markwoldin162
3 жыл бұрын
Gianni, what's on the dove on thw white plate. I'm dying here.
@josephvalenti7268
8 жыл бұрын
I can't believe the shaming on some of the comments! It is like Pasta Sauce every family has a secret or a way to make it! Cooking is not an exact science like baking! The artichokes he is making are famous in the Jewish quarter of Rome, which have been made for centuries by the Jews who lived there! There is even a famous Jewish cookbook of families that lived in Rome! Cooking is a way of doing things differently, or possibilities you might have not tried before. Fongoole, Cento stay on your inferior tomato can, and stop with the judgement!
@aries74ism
5 жыл бұрын
I’ve never really seen the breadcrumbs used in these in Rome and, in the Jewish quarter, I’ve only ever seen them fried. All the ingredients are exactly the same tho for the carciofi alla romana except, the breadcrumbs. And, we keep the stem attached and boil them upside down in olive oil and water. I think, and I could be wrong, the breadcrumbs have been added out of necessity during the Great Depression by Italian Americans to make for a heartier meal. Great recipe tho and I will be trying it your way since I can’t resist breadcrumbs.
@micheleandolina1507
10 жыл бұрын
Awesome!
@davidm6940
6 жыл бұрын
I thought it was Carciofi Alla Judea not Alla Romana
@BorschtBlue
12 жыл бұрын
This is not Artichokes Jewish style....sorry not, no way. This is stuffed artichokes. The Roman Jewish style is fried. Pulleze!
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