carciofi alla giudea

/kahr-CHYOH-fee ahl-lah jyoo-DEH-ah/

"Artichokes in the Jewish style." A dish from Rome of young globe artichokes, opened out like a flower and deep-fried until they are crisp. Apparently the secret is to splash a little cold water over them a few times while they are frying, which makes the leaves curl and become crisp.