Carciofi alla Giudia
Rome, Italy
Whole artichokes flattened and deep-fried until the leaves crisp like petals.
Why locals eat it
A dish of Rome's Jewish quarter, cooked for centuries in the Ghetto district.
Local tip
Best in artichoke season, roughly late winter to spring; outside it, quality varies.
Typically made with
Romanesco artichoke, olive oil, salt. Recipes vary — always check with the vendor if you have allergies.