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.
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
Instructions
- 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.
- Make the Filling: In a bowl, mix breadcrumbs, minced garlic, parsley, mint, olive oil, salt, and pepper until well combined.
- 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.
- 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.
- 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.