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Roman Style Artichokes (Carciofi alla Romana)
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 or as a warm appetizer in Roman trattorias. Simple yet deeply aromatic, they capture the rustic elegance of authentic Italian cuisine.
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.
Nutrition
Serving: 100gCalories: 443kcalCarbohydrates: 17gProtein: 5gFat: 42gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 31gSodium: 125mgPotassium: 540mgFiber: 8gSugar: 2gVitamin A: 297IUVitamin C: 33mgCalcium: 75mgIron: 2mg
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