One typical dish of Roman cuisine is artichokes “alla giudia” and the best neighbourhood in which to enjoy it is the Ghetto, even better after a short walk. It was in this area that Roman-Jewish Kosher cuisine was born and where it lives on today. 
Artichokes “alla Giudia” are served hot and crispy – a true delight! And it is Rome’s Jewish quarter that the history of the dish can be found. Jewish women used the typical Roman artichoke or “mammola” to make this simple tasty dish, which was served mainly on Yom Kippur. The Day of Atonement is observed with a period of total fasting, during which no food or drink may be taken, no work done or entertainment enjoyed, and intensive prayer. After 24 hour fast, observers used to eat artichokes, which is why the dish is called “alla Giudia”.
Here is the recipe: Remove the hard outer leaves of the artichokes and cut the stem down. Next, remove all the hard parts by cutting the artichokes in a spiral movement from bottom to tip. Soak them in a basin of water and lemon juice for about 10 minutes. Season the inside with salt and pepper, then dip the artichokes into very hot oil. Cook for about 1 minute and serve piping hot.