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Epicurious

Fried Artichokes, Jewish Style

I used to think that this dish, called carciofi alla giudea, originated in Rome. But now I am not so sure. When I was visiting Barcelona last spring, it seemed as if every restaurant, every bar, every street vendor was selling this crispy delicacy of deep-fried artichoke flavored with herbs and garlic and served cold. I love it. This is a recipe that has come down in the family of Violette Corcos Abulafia Tapiero Budestchu of Paris.

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