It’s hard to imagine Roman cuisine without artichokes, but for centuries they were deeply tied to the city’s Jewish community, which was forced to live in a cramped, flood-prone slum known as the Ghetto. It was there, in improvised kitchens and at makeshift fry stations, that carciofi alla giudia (Jewish-style fried artichokes) were born. The dish likely dates back to the arrival of Sephardic Jews fleeing the Inquisition; they brought with them culinary traditions rooted in eastern ingredients, like artichokes. For a long time, artichokes were dismissed by Catholic Romans for their Jewish associations, but today they’re a defining feature of the Roman table. This recipe calls for young globe artichokes, the kind you can eat whole after some trimming. The outer leaves crisp like chips, the heart softens, and the whole thing takes on a bronzed, almost sculptural beauty. You’ll need a fair amount of oil—and some patience—but the payoff is pure Roman history you can eat with your hands. No sauce needed.