Anyone been recently?
Do they still serve the classic Roman Jewish Fried Baby Artichokes?
if so, any idea if they're only available for dinner or for lunch also?
Any other potential options for this specific versin of the fried artichokes in the downtown SF area?
Carciofi alla giudia are not on the current menu
http://www.paliodasti.com/home/index....
However, their menu changes frequently so you migh keep checking it or give them a call to see when they will be on the menu.
Aren't Roman articokes steamed?
Anyway, here's a few places that serve fried artichokes. Don't know if that is what you are looking for.
http://www.foodiebytes.com/search.htm...
yep, I'll definately call when I get there.
The Roman/Jewish style I am looking for is fried but not battered -- it's a ghetto style, apparently. Very very awesome.
that link to mapping food by address is INCREDIBLE! thanks so much for that!
Incredibly they are not steamed, but rather the choke and most of the stem are removed, the carciofo is squashed flat and the whole thing is fried without batter. The normally tough, inedible outer leaves are transformed into something you could only call artichoke chips. It creates all in all one of the finest fried things in the food universe (and I was raised on fried clams),but sadly I have never seen it in the U.S.I think it requires some proprietary Romanesco artichoke for optimal results. If you ever see it, eat it and let me know where.
Little Big Al, if you are ever in NYC, you can get these divine artichokes, prepared authentically at Trattoria Del Arte 900 7th St (btwn 56 & 57). If you see a gal at the bar eating one plate as an appie and a second as a main, that'll be me :-) The artichokes they use at TDA come from Israel.
I had them in Rome last spring -- yeah, they were pretty awesome. Everything tastes better fried, but I think artichokes may be the best fried vegetable.
The artichokes I saw in the Roman markets didn't look significantly different from our local ones -- I think you just have to pick the right size: the "small" (not the baby) are probably best, and get the ones with the really pointy leaves, not the rounded ones. I have a recipe and I'm going to try it sometime.
That steps on a hobby horse of mine!
I love the Globe artichokes I grew up eating and, until recently, found everywhere. They were THE Monterey Peninisula (Castroville) artichoke.
Alas, lately something with the identical name has come along (I've been duped several times buying organic starts only to have them grow up to be the less-succuelnt, less meaty European version--not as bitter and sparse the the completely purple/pointy ones, but lacking that traditional, melt-in-the mouth velvety texture and familiar flavor of the "regular" American variety).
The ones I dislike lack claws on the tips, having in their place a slight divide.
Both Safeway and TJ's have had only those in the large size lately. For me, it's like a bad dream.
I know they're not "gourmet," but they are delicious and I miss them. They have been the only non-organic produce item I have bought for many years.
Last time I bought TJ's baby 'chokes, they were still the original.
I haven't seen them specifically, but Sociale does a very nice frito misto once in a while that can include artichokes in season. I'm pretty sure they were very lightly breaded, but it could be the kind of thing if we asked specifically enough they might put it in the menu rotation. For instance, one time they had the grilled skewers of mozzarella with bread chunks, which I seem to remember are Roman--spiedini? Generally, the only thing that's always on the menu is duck paparadelle, the rest of it changes with the seasons or when the chef gets tired of making something.
I think Sociale is an unsung hero of the local Italian scene, with a small very well crafted Italian wine list.
I haven't tried them, and not in SF, but I was just looking at Eccolo's menu and noticed they are listed as a special for today (February 13th). Seems like this would be a good place to try them. Indeed, am a bit under the weather today, or I'd be tempted to head over there myself....
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