Carciofi alla giudìa (Italian pronunciation: [karˈtʃɔːfi alla dʒuˈdiːa]; literally "Jewish-style artichokes") is among the best-known dishes of Roman Jewish cuisine. The recipe is essentially a deep-fried artichoke, and originated in the Jewish community of Rome, giudìo being the Roman dialect term for Jew. It is a speciality of the Roman Ghetto, where it is served by Jewish restaurants in the springtime. In English the dish is usually referred to with the standard Italian spelling Carciofi alla giudea; this spelling may be found in Italian sources as well, but the Roman dialect name is much more commonly used.