Roman-Style Artichokes (Carciofi alla Romana)
Iβve been wanting to make this traditional Roman dish for ages β and when I finally spotted fresh artichokes at Metro, I knew it was time. While the cooking itself is simple, cleaning and eating artichokes is an art in itself (especially for first-timers). That’s why I highly recommend watching two fantastic videos before starting:
π Prep Time: 25 min
π³ Cook Time: 30β45 min
π½οΈ Servings: 4 artichokes
π§Ύ Ingredients
- 4 medium artichokes (not too small)
- 1/2 bunch fresh parsley
- 15β20 fresh mint leaves
- 3 garlic cloves
- 70 ml extra virgin olive oil
- 50 ml dry white wine (optional)
- 1 lemon
- Salt and freshly ground black pepper
- Water (for soaking and cooking)
π¨βπ³ Instructions
1. Prepare the Artichokes
- Rub your hands with a lemon slice to prevent staining.
- Squeeze the juice of 1 lemon into a bowl of cold water.
- Clean the artichokes following this video tutorial from minute 2:00 to 3:53 (or use a step-by-step guide).
- Place the cleaned artichokes in the lemon water to prevent browning.
2. Make the Herb Filling
- Finely chop parsley, mint, and crushed garlic.
- Season with salt and pepper, then add 50 ml olive oil.
- Mix into a thick, aromatic paste.
3. Stuff the Artichokes
- Gently open the artichoke leaves and stuff the herb mixture into the center and between the outer leaves.
- Rub the remaining paste over the outside of each artichoke.
4. Cook
- Place the artichokes upright (stem-up) in a snug pot.
- Season with salt and pepper.
- Add the remaining 20 ml oil, the wine (if using), and any leftover herb mix.
- Pour in water until it reaches halfway up the artichokes.
- Cover with a piece of wet parchment paper, then a tight-fitting lid.
5. Simmer
- Bring to a gentle boil, then lower heat and simmer for 25 to 45 minutes, depending on size. Small artichokes = ~25 min; large ones = up to 45 min
π How to Serve
- Serve warm or cold, drizzled with a bit of the cooking liquid and fresh lemon juice.
- Donβt worry about eating with your hands β even in restaurants, it’s perfectly acceptable!
π‘ If you didnβt remove the inner choke before cooking, just scoop it out while eating.
π Final Thoughts
Carciofi alla Romana is the kind of rustic, deeply flavorful dish that tastes like itβs been passed down for generations β because it has. Simple ingredients, authentic method, and big rewards.