From late February to early May, Roman markets abound with crates of small, green-and-purple-tinged artichokes. Chefs transform these beauties—trimming, flattening, seasoning, and deep-frying—into glistening golden flowers known as carciofi alla Giudia.

All over the Eternal City, diners indulge in this specialty, sighing over its crispy petals and nutty, savory flavor. Carciofi alla Giudia (“Jewish-style artichokes”) were created in Rome’s Jewish ghetto, which existed, under papal decree, from 1555 to 1870. The ghetto was a walled and gated seven-acre plot of low land, often flooded by the nearby Tiber river, where Jews were forced to live in crowded conditions.

Despite poverty and oppression, a rich culture developed within the ghetto walls, including a style of cooking called Cucina Ebraica-Romanesco. Since Kosher laws ruled that meat could not be combined with dairy, Jews eliminated butter and embraced the practice of frying in oil. And with all those artichokes growing nearby, carciofi alla Giudia became the Jewish ghetto’s signature dish.

The former ghetto is now one of Rome’s most enchanting historic centers, featuring the ancient Portico of Octavia, Bernini’s Renaissance Turtle Fountain, and lots of eateries. In spring, restaurants are decorated with baskets and bouquets of artichokes. Carciofi alla Giudia, following a centuries-old tradition, are proudly served.