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Carciofi alla Romana

Carciofi alla Romana (Roman-Style Artichokes)

Carciofi alla Romana is a classic Italian dish featuring tender artichokes braised in olive oil and herbs. This simple yet flavorful recipe captures the essence of Roman cooking, delivering a taste of authentic Italian cuisine right to your table.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 people
Course: Appetizer, Side Dish
Cuisine: Italian, roman
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 4 fresh artichokes
  • 2 cloves garlic minced
  • 1/4 cup breadcrumbs
  • 2 tbsp fresh parsley chopped
  • 2 tbsp fresh mint chopped
  • 1/4 cup extra virgin olive oil plus extra for drizzling
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Water as needed

Method
 

  1. Prepare the Artichokes
  2. Trim the top third of the artichokes and peel away the tough outer leaves until you reach the tender, pale green ones.
  3. Trim the stem to about an inch and remove the tough outer layer.
  4. Rub the cut parts with lemon juice to prevent browning.
  5. Make the Stuffing
  6. In a bowl, mix breadcrumbs, minced garlic, chopped parsley, mint, salt, and pepper.
  7. Drizzle in olive oil and mix until the stuffing is moist and crumbly.
  8. Stuff the Artichokes
  9. Gently separate the artichoke leaves and spoon a bit of the stuffing mixture between each layer.
  10. Pack the center of the artichoke with extra stuffing.
  11. Braise the Artichokes
  12. Heat olive oil in a deep pan over medium heat. Place the stuffed artichokes stem side up in the pan and sear for a minute.
  13. Add water to the pan, enough to come halfway up the sides of the artichokes.
  14. Sprinkle with a pinch of salt, cover the pan with a lid, and simmer on low heat for 30-40 minutes until the artichokes are fork-tender.
  15. Finish the Dish
  16. Uncover the pan and increase the heat to cook off any excess liquid, slightly caramelizing the artichokes.
  17. Drizzle with extra olive oil, sprinkle with fresh parsley, and serve with a wedge of lemon.

Notes

For best results, use fresh, high-quality artichokes.
Be generous with the olive oil to enhance the flavors.
Serve Carciofi alla Romana as a side dish or a light main course with crusty bread.