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Carciofi alla Romana

Carciofi alla Romana

Carciofi alla Romana is a classic Roman dish featuring tender artichokes stuffed with a flavorful blend of breadcrumbs, garlic, mint, and parsley. This fragrant and savory dish captures the essence of traditional Roman cuisine, making it a perfect side dish or a light meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 Servings
Course: Appetizer
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 4 medium artichokes
  • 1 cup fresh breadcrumbs
  • 2 cloves garlic minced
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons fresh mint chopped
  • 3 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 lemon juiced
  • 1/2 cup water or vegetable broth

Method
 

  1. Prepare the Artichokes: Remove the tough outer leaves and trim the stems. Cut off the top quarter of each artichoke and rub the cut surfaces with lemon juice to prevent browning.
  2. Make the Filling: In a bowl, mix breadcrumbs, minced garlic, parsley, mint, olive oil, salt, and pepper until well combined.
  3. Stuff the Artichokes: Gently open each artichoke and stuff the filling into the center and between the leaves, pressing down lightly to pack it in.
  4. Cook the Artichokes: Place the stuffed artichokes upright in a pot. Add water or vegetable broth, cover, and simmer for 30-40 minutes until the artichokes are tender.
  5. Serve: Drizzle with extra olive oil and garnish with additional chopped herbs if desired. Enjoy warm!

Notes

For extra flavor, add grated Pecorino Romano cheese to the filling. Serve with a drizzle of high-quality olive oil for a rich finish.