Roman-Style Artichokes (Carciofi alla Romana) Recipe
Category: Side Dishes
Serves: 4
Roman-Style Artichokes, or Carciofi alla Romana, are a delightful and traditional Italian side dish, perfect for adding a fresh and fragrant note to your meal. With the bright zing of lemon and the refreshing aroma of mint, this dish is a celebration of simple, seasonal ingredients. It’s one of the many ways to enjoy artichokes, and it’s particularly beloved for its fragrant, herbal stuffing and the tender, melt-in-your-mouth texture of the artichokes themselves. Below, you’ll find an easy-to-follow recipe for crafting this delicious Roman classic in your own kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Large globe artichokes (Carciofi mammole) | 4 |
| Fresh mint leaves | 1 bunch (about 10-12 leaves) |
| Garlic | 1 clove |
| Coarse salt | To taste |
| Freshly ground black pepper | To taste |
| Extra virgin olive oil | 100 ml |
| Water | 250 ml |
| Fresh lemon | 1 (for juice) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 160 kcal |
| Fat | 14g |
| Saturated Fat | 2g |
| Carbohydrates | 9g |
| Dietary Fiber | 5g |
| Sugars | 2g |
| Protein | 3g |
| Sodium | 150 mg |
Instructions
-
Prepare the Lemon Water
Begin by cutting the lemon in half. Squeeze the juice from one half into a large bowl filled with water. This will help prevent the artichokes from browning while you work with them. Set the lemon half aside for later use. -
Clean the Artichokes
Trim the bottom of the artichokes by cutting off the stem, leaving about an inch of the stem intact. Peel away the tough outer leaves of the artichoke, discarding them as you go. You should be left with the tender inner leaves that have a pale greenish hue. Cut the tops of the artichokes off (about 1 to 2 inches from the top) to remove the tough leaves, revealing the tender heart. Use a small paring knife or a spoon to remove the furry choke from the center of the artichoke, being careful not to damage the heart. Immediately place each cleaned artichoke into the lemon water to keep them from discoloring. -
Prepare the Filling
While the artichokes are soaking in the lemon water, turn your attention to the filling. Take a handful of fresh mint leaves and roll them together. Using a sharp knife, finely chop the mint. Peel and finely chop the garlic clove. In a small bowl, combine the chopped mint, garlic, a pinch of coarse salt, and freshly ground black pepper to taste. Mix everything together thoroughly, creating a fragrant herb mixture. -
Stuff the Artichokes
Drain the artichokes from the lemon water, then gently tap each one to remove any excess water. Using your hands, gently spread the leaves of each artichoke apart to create space for the filling. Stuff each artichoke generously with the mint and garlic mixture, pushing it down between the layers of leaves. Massage the artichokes gently, sprinkling them with a little more salt and pepper as you go. -
Prepare to Cook
In a large, wide pan, arrange the stuffed artichokes standing up. Place them closely together so they stay upright while cooking. This will help them cook evenly and retain their shape. If needed, you can also place a small cloth or paper towel under the lid of the pan to keep the steam in, ensuring the artichokes cook through. -
Cooking the Artichokes
Pour the extra virgin olive oil over the artichokes, making sure they are covered up to the base of the stems. Add water to the pan until it just covers the bottom of the artichokes (about 250 ml). The water will steam the artichokes and help them cook through. Bring the pan to a simmer over medium heat, then reduce the heat to low and cover the pan. Let the artichokes cook for about 45 to 60 minutes, or until they are tender when pierced with a fork. You may need to check occasionally, adding a bit more water if the pan becomes too dry. -
Serve
Once the artichokes are tender and the flavors have melded together, remove the pan from the heat. Let the artichokes sit for a few minutes to cool slightly. You can serve the Carciofi alla Romana as a side dish or as part of an antipasto platter. These artichokes are particularly delicious served warm, but they can also be enjoyed at room temperature. Drizzle a little extra olive oil on top before serving, and garnish with fresh mint if desired.
Tips for Success
- Choose fresh artichokes: Look for artichokes that are firm, with tightly packed leaves. Fresh artichokes are key to getting the tender texture and delicate flavor that this recipe is known for.
- Use a quality extra virgin olive oil: The olive oil plays a prominent role in the flavor, so opt for a high-quality oil with a robust, fruity flavor.
- Be patient: Cooking the artichokes slowly at a low temperature allows the flavors to develop fully and ensures they turn out tender and juicy. Don’t rush this process—let them cook until they’re perfectly done.
Why You’ll Love This Recipe
Roman-Style Artichokes are a beautiful way to showcase fresh, seasonal ingredients. The combination of tender artichoke hearts, the bright citrusy zing of lemon, and the fragrant freshness of mint creates a harmonious dish that is as flavorful as it is simple. Whether you’re serving them alongside a main course or enjoying them on their own as a snack, these artichokes are sure to be a hit with everyone at the table.
