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.
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
Instructions
- Prepare the Artichokes
- Trim the top third of the artichokes and peel away the tough outer leaves until you reach the tender, pale green ones.
- Trim the stem to about an inch and remove the tough outer layer.
- Rub the cut parts with lemon juice to prevent browning.
- Make the Stuffing
- In a bowl, mix breadcrumbs, minced garlic, chopped parsley, mint, salt, and pepper.
- Drizzle in olive oil and mix until the stuffing is moist and crumbly.
- Stuff the Artichokes
- Gently separate the artichoke leaves and spoon a bit of the stuffing mixture between each layer.
- Pack the center of the artichoke with extra stuffing.
- Braise the Artichokes
- 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.
- Add water to the pan, enough to come halfway up the sides of the artichokes.
- 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.
- Finish the Dish
- Uncover the pan and increase the heat to cook off any excess liquid, slightly caramelizing the artichokes.
- 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.
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.