Jewish food? You might think latkes or bagels. But in Rome it’s artichokes. Fried artichokes Roman-style are called carciofi alla Giudia, and the best place to enjoy them, crispy leaf by crispy leaf, is in restaurants in the ancient Jewish quarter lining the Via del Portico d’Ottavia. Jewish settlement and cooking in Rome dates back 2,000 years, when the first Jews arrived. Sephardim from Spain followed later, and in more modern times, Libyan Jews from a country once occupied by Italy. In her well-researched cookbook, “Portico: Cooking and Feasting in Rome’s Jewish Kitchen,” Leah Koenig, a food writer, shares recipes from these groups. Liven up the table at Rosh Hashana, which starts the evening of Sept. 15, with tastes like braised chicken with velvet peppers and tomatoes, and for break-the-fast after Yom Kippur, a lemony almond cake with caramelized fruit. Ms. Koenig will be interviewed by Deb Perelman on Sept. 7 from 7 to 9 p.m. at Powerhouse Arena, 28 Adams Street (Water Street), Dumbo, Brooklyn, followed by a tasting in a program for the Neighborhood: An Urban Center for Jewish Life.

“Portico: Cooking and Feasting in Rome’s Jewish Kitchen” by Leah Koenig (WW Norton); $7.18 for the talk, $44.52 with the book, powerhousearena.com.