Roman-Style Artichokes (Carciofi alla Romana)
Luis’ Chef
7
30 minutes
35 minutes
Italian
Vegetable Side Dishes
Roman-Style Artichokes (Carciofi alla Romana) bring the essence of Roman cuisine to your table with this traditional side dish. Celebrated for its simplicity and depth of flavor, this recipe transforms the humble artichoke into a tender, herb-infused delicacy. Perfect as an appetizer or a side, it pairs beautifully with the bold flavors of Rome. Dive into the art of cooking artichokes with a blend of fresh herbs, garlic, and a generous drizzle of olive oil for a truly Roman culinary experience.
Ingredients
7 globe artichokes (Mammole variety if available)
1 bunch of parsley
2 sprigs of Roman mint (mentuccia)
2 cloves of garlic
250 g extra virgin olive oil
Salt, to taste
Pepper, to taste
1 untreated lemon
Directions
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Fill a bowl with plenty of water. Peel the lemon, cut it in half, rub it on your hands, and then immerse it in the water.
Remove the small leaves at the base of the artichoke stems. Using a paring knife or a sharp knife with a curved blade, trim away the first few layers of completely purple leaves.
Trim the stem, then use the same knife to peel away the tough outer layer, including the base of the trimmed leaves. As you clean each artichoke, rub the base with lemon and immerse it in the lemon water to prevent browning. Then drain the artichokes, squeezing the stems and gently knocking them head-to-head to remove excess water. Place them upside down on a towel to dry.
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Finely chop the fresh parsley and mint. Transfer to a bowl.
Add the minced garlic, salt, and pepper to the herbs and mix well to combine.
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Generously stuff each artichoke with the herb mixture. Add a pinch of salt directly on the petals and the stem.
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Place the artichokes with their stems pointing upwards in a pot with high sides. Add olive oil to about two fingers' depth (do not cover the heads of the artichokes completely) and season again with a pinch of salt and pepper.
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Place two sheets of paper towel over the pot and then cover with a lid. This trick helps to retain moisture. Cook the artichokes for 20-25 minutes. Check doneness by piercing the base under the stem with a fork. Serve immediately!
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The original recipe calls for Mammole artichokes, but if unavailable, you can use violet artichokes or other large varieties. The key is to choose fairly large artichokes due to the trimming waste.
The recipe quantity is based on the maximum number of artichokes that fit in the author's pot; adjust according to your pot size.
Artichokes are versatile and can be prepared as a simple side dish or in more elaborate recipes like fried artichokes, pasta with artichokes, or artichoke risotto.
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You can store Roman-Style Artichokes for 1-2 days in a glass container, sealed tightly, and refrigerated.