[1] The recipe is essentially a deep-fried artichoke, and originated in the Jewish community of Rome, giudìo being the term for Jew in the Romanesco language.

[2] The dish is a speciality of the Roman Ghetto, where it is served by Jewish restaurants in the springtime.

[1] They are cleaned with a sharp knife to eliminate the hard external leaves, beaten to open them, left for some minutes in water with lemon juice to prevent discolouration, then seasoned with salt and pepper and deep fried in olive oil.

[8] In 2018, the Chief Rabbinate of Israel declared that artichokes are not kosher, since the dense leaves could conceal non-kosher insects.

This sowed consternation among Roman Jews, who resisted the declaration, argued that the artichokes used for this signature dish have leaves so tight that insects cannot enter, and emphasized the importance and deep cultural roots of the dish for the Italian Jewish community.