If you're looking for a classic and flavorful Italian side dish, Roman Style Artichokes (Carciofi alla Romana) are a must-try.
This traditional recipe from Rome highlights the best of spring produce: tender globe artichokes stuffed with fresh herbs and garlic, gently braised in olive oil and water until soft.
Roman Style Artichokes are typically served as a side dish alongside roasted meats—especially lamb—or as a warm appetizer in Roman trattorias. Simple yet deeply aromatic, they capture the rustic elegance of authentic Italian cuisine.
The key to this dish lies in the ingredients. The ideal artichokes are the “mammole”, a Roman variety known for its round shape, tender texture, and lack of thorns. In English, they are called globe artichokes, and they’re perfect for stuffing because of their wide, fleshy leaves.
What makes this dish truly special is the filling: a fragrant mix of garlic, fresh parsley, and wild mint (mentuccia, if you can find it). This herbal stuffing is tucked between the leaves, infusing the artichokes with flavor from the inside out.
If you want to try a delicious way to prepare fresh artichokes, this Roman classic is a beautiful way to bring a touch of Italy to your table.
Ingredients
Prep Time: 35 min | Cook Time: 25 min | Servings: 4
- 4 Roman artichokes (mammole or globe artichokes)
- 2 tablespoons fresh mint, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 garlic clove, minced
- Salt, to taste
- 180 ml (¾ cup) extra virgin olive oil
- 120 ml (½ cup) water
- 1 lemon
Instructions
Prepare the Herb Seasoning
Step 1) - Start by making the flavorful herb and garlic mixture that gives Roman style artichokes their signature taste. Finely chop the fresh mint, parsley and garlic, then place them in a small bowl.
Step 2) - Stir to combine and season the mixture with a pinch of salt and 2 tablespoons of extra virgin olive oil. Mix everything well, then set the herb mixture aside while you prepare the artichokes.
Clean the Artichokes
Step 3) - Now it's time to clean the artichokes. Start by cutting a lemon in half. Fill a large bowl with cold water and squeeze the juice of one lemon half into it. This will help prevent the artichokes from turning brown as you clean them.
Rub the other lemon half on your hands to keep them from staining during the cleaning process—or wear disposable gloves if you prefer.
Take the artichokes and begin by removing the outermost, toughest leaves. These are too fibrous and won’t soften during cooking.
Trim the stem, leaving about an inch attached.
Step 4) - Using a small, sharp knife, carefully cut away the dark green, tough layer around the base of the artichoke. This part is quite woody and should be completely removed.
Cut off the top part of the artichoke—about 2 inches from the tip—until only the tender yellow leaves remain.
Step 5) - Inside, you’ll see a cluster of pale yellow and purple leaves. This is the beginning of the choke, which needs to be removed.
Underneath those inner leaves, you'll find a fuzzy center made of thin, hair-like filaments. Use a small knife or a spoon to gently scoop out this inedible part. Once cleaned, place the artichokes in the bowl of lemon water to preserve their bright color and prevent browning.
Peel the trimmed stems and add them to the bowl—they’ll be cooked along with the artichokes and are delicious when tender.
Cook the Roman Style Artichokes
Step 6) - Gently loosen the artichoke leaves with your fingers and stuff the herb and garlic mixture between the layers, pressing it in carefully so the flavors reach the center.
When all the artichokes are cleaned and stuffed, place them upside down in a saucepan or deep skillet with high sides. They should be packed closely together so they hold their shape and don’t open up during cooking. Add the peeled stems as well.
Step 7) - Pour in the extra virgin olive oil and the water.
Cover the pan with a lid and cook over low heat for about 25 to 30 minutes, or until the artichokes are tender and infused with flavor.
Serve your Roman style artichokes warm, with a drizzle of their cooking juices and a slice of crusty Italian bread on the side if desired.
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Storage
If you have leftovers, Roman style artichokes can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to include a bit of their cooking liquid to keep them moist and flavorful.
When you're ready to enjoy them again, gently reheat the artichokes in a pan over low heat, adding a splash of water or olive oil if needed.
These roman style artichokes also taste great at room temperature, so you can serve them cold or let them sit out for a bit before serving.
I don’t recommend freezing them, as the texture of the cooked artichokes can become mushy after thawing.
Substitutes
Choose the right artichokes: For the best results, use globe artichokes (mammole). They’re round, tender, and have no thorns—ideal for stuffing and braising. If you can't find them, choose the freshest and most compact artichokes available.
Use wild mint if possible: Traditional Roman style artichokes are made with mentuccia, a type of wild mint with a slightly earthy, oregano-like flavor. If you can’t find it, regular mint works well too, but you can also mix in a bit of fresh oregano for a more authentic taste.
Tips
Don’t skip the lemon water bath: This simple step prevents oxidation and helps maintain the artichokes’ beautiful green color. It's especially important if you're preparing a large batch and cleaning the artichokes takes time.
Low and slow cooking: To achieve that melt-in-your-mouth texture, make sure to cook the artichokes slowly over low heat. Covering them tightly helps steam them gently while keeping them moist.
Make ahead: You can prepare and cook Roman style artichokes a few hours in advance. Just reheat them gently before serving. They also taste great at room temperature, making them perfect for spring gatherings or as part of an Italian antipasto platter.
Recipe Card
Roman Style Artichokes (Carciofi alla Romana)
Ingredients
- 4 globe artichokes
- 2 tablespoons fresh mint - chopped
- 2 tablespoons fresh parsley - chopped
- 1 clove garlic
- salt - to taste
- 180 ml extra virgin olive oil - ¾ cup
- 120 ml water - ½ cup
- 1 lemon
Instructions
Prepare the Herb Seasoning
- Start by making the flavorful herb and garlic mixture that gives Roman style artichokes their signature taste. Finely chop the fresh mint, parsley and garlic, then place them in a small bowl.
- Stir to combine and season the mixture with a pinch of salt and 2 tablespoons of extra virgin olive oil. Mix everything well, then set the herb mixture aside while you prepare the artichokes.
Clean the Artichokes
- Now it's time to clean the artichokes. Start by cutting a lemon in half. Fill a large bowl with cold water and squeeze the juice of one lemon half into it. This will help prevent the artichokes from turning brown as you clean them.
- Rub the other lemon half on your hands to keep them from staining during the cleaning process—or wear disposable gloves if you prefer.
- Take the artichokes and begin by removing the outermost, toughest leaves. These are too fibrous and won’t soften during cooking.
- Trim the stem, leaving about an inch attached.
- Using a small, sharp knife, carefully cut away the dark green, tough layer around the base of the artichoke. This part is quite woody and should be completely removed.
- Cut off the top part of the artichoke—about 2 inches from the tip—until only the tender yellow leaves remain.
- Inside, you’ll see a cluster of pale yellow and purple leaves. This is the beginning of the choke, which needs to be removed.
- Underneath those inner leaves, you'll find a fuzzy center made of thin, hair-like filaments. Use a small knife or a spoon to gently scoop out this inedible part. Once cleaned, place the artichokes in the bowl of lemon water to preserve their bright color and prevent browning.
- Peel the trimmed stems and add them to the bowl—they’ll be cooked along with the artichokes and are delicious when tender.
Cook the Roman Style Artichokes
- Gently loosen the artichoke leaves with your fingers and stuff the herb and garlic mixture between the layers, pressing it in carefully so the flavors reach the center.
- When all the artichokes are cleaned and stuffed, place them upside down in a saucepan or deep skillet with high sides. They should be packed closely together so they hold their shape and don’t open up during cooking. Add the peeled stems as well.
- Pour in the extra virgin olive oil and the water.
- Cover the pan with a lid and cook over low heat for about 25 to 30 minutes, or until the artichokes are tender and infused with flavor.
- Serve your Roman style artichokes warm, with a drizzle of their cooking juices and a slice of crusty Italian bread on the side if desired.
J. says
This brings back so many wonderful memories of my mother.This is the closest recipe to hers that I have been able to find.She never wrote down any recipe. My mother added a little bread to her filling.She said it was all about the mintuccia.We couldn’t find this specific mint in our area so she would have her family in Lazio send it to her whenever anyone visited.
Carl says
Great simple recipe. One problem now everyone will know how delicious they are so they will be in short supply!
Susan Canepa says
My husband and I were served the most delicious artichokes in Tuscany. I think this recipe must be very close to the preparation that we experienced. Can’t wait to taste them. Will report later!
Thank you.