Carciofi alla Romana (Roman-Style Artichokes)

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Servings: 4

Origin

• Region: Lazio (Rome)

  
  

Description

Whole artichokes meticulously trimmed down to their tender hearts, stuffed with a classic aromatic blend of fresh garlic, wild mint (mentuccia), and parsley, and braised upside down in a deep pool of olive oil, white wine, and water.

Presentation

Served warm or at room temperature. Place them upright on a shallow side dish, drizzled with the glossy, rich braising juices from the pan.

Ingredients

• 4 large, round artichokes (ideally globe or Romanesco type)

• 1 lemon (halved, for acidulating the water)

• 2 garlic cloves, finely minced

• 2 tbsp fresh flat-leaf parsley, finely minced

• 2 tbsp fresh wild mint or regular mint, finely minced

• 100ml high-quality extra virgin olive oil

• 100ml dry white wine

• Fine sea salt and freshly cracked black pepper

Step-by-Step Directions

1. Prep Acid Water: Fill a deep bowl with cold water and squeeze the juice of the lemon into it, dropping the halves right in. This keeps the artichokes from turning brown.

2. Trim Artichokes: Snap off the tough, dark outer leaves of the artichokes until you reach the pale green, tender inner leaves. Cut off the top 1 inch of the crown. Use a paring knife to peel the dark green skin from the stem and the base. Leave about 2 inches of stem attached.

3. Hollow: Gently pry open the center leaves and use a small spoon to scoop out the fuzzy choke inside. Drop the trimmed artichoke immediately into the lemon water.

4. Stuffing: Mix the minced garlic, parsley, mint, salt, and pepper in a small dish with a teaspoon of olive oil. Remove the artichokes from the water, shake dry, and stuff the herb mixture deeply into the center cavity and between the loose leaves.

5. Arrange: Place the artichokes upside down (stems pointing up) into a small, deep saucepan or Dutch oven just wide enough to hold them snugly together so they don't fall over.

6. Braise: Pour the olive oil, white wine, and enough water to come halfway up the bodies of the artichokes into the pan. Season the liquid with a pinch of salt. Bring to a simmer, cover tightly with a lid, and cook over medium-low heat for 30 minutes until the stems are completely soft.

Optional Variations

• Carciofi alla Giudia: A sister Roman-Jewish dish where the artichokes are completely flattened and deep-fried twice until they resemble crispy, golden sunflowers.

Cooking Tips

• Keep the pan tightly covered during cooking. The artichokes are partially boiling and partially steaming; keeping the steam locked in guarantees the leaves cook uniformly.

Nutrition Facts

• Calories: 260 kcal

• Carbohydrates: 12g

• Protein: 3g

• Fat: 22g

• Sodium: 190mg