Carciofi alla romana (Roman-style artichokes)

Name: Carciofi alla romana (Roman-style artichokes)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Purple artichokes 4; Mint or mentuccia 1 small bunch; Garlic 1 clove; Fine salt to taste; Black pepper to taste; Extra virgin olive oil ½ cup; Water 1 cup; Lemons 1

it es br de fr

205

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 205
Carbohydrates g 2.9
of which sugars g 2.4
Protein g 2.6
Fats g 20.3
of which saturated fat g 2.96
Fiber g 5.8
Sodium mg 411

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Golden, tender leaves layered with bright green color make Carciofi alla Romana a real favorite among home cooks and families who love classic Roman-style artichokes. The soft inside with that wonderful aromatic finish stands out at any family meal or festive gathering, bringing the timeless flavors of Italian artichoke dishes straight to the table. Fresh herbs and subtle mint turn these braised artichokes into something really good—nice and earthy, never too heavy, with a sweet edge regular families appreciate. Whenever a weekend meal needs a little boost or family get-togethers call for something both special and reliable, these Roman-style artichokes fit right in. Home cooks rave about the simple, pretty look: big soft halves with a lovely green color that feels fresh and welcoming, all finished with plenty of luscious olive oil shine across the top.

Busy families choose Carciofi alla Romana because the dish offers that unbeatable combo of easy crowd-pleasing flavor and a great appearance—looks nice on fancy tables but works great for everyday, too. Parties, holiday meals, potlucks...since braised artichokes pair well with meat, fish, and even other veggie dishes, you can serve them as a main, a side, or a starter (kids usually don’t even hesitate to try another bite when you call it a veggie treat). Moms and dads like how this dish brings healthy options without fuss—plus, soft texture helps with picky eaters. Loved for both taste and flexibility, Carciofi alla Romana stand strong among Italian artichoke dishes, giving curious cooks a DELICIOUS reason to get creative with nice Mediterranean-inspired plates. It’s easy to see why great home cooks and Italian food fans keep this traditional favorite around; everyone leaves the table happy, with full bellies and lots of simple requests for “more artichokes, please!”

How to prepare Carciofi alla romana (Roman-style artichokes)

To prepare the Roman-style artichokes, start by cutting the lemon in half 1. Then fill a rather large bowl with water and squeeze in the half lemon 2 and rub the remaining part on your hands, so they will not blacken while cleaning the artichokes. Take your artichokes and start removing the outer leaves by tearing them off by hand 3.

Then cut off the end of the stem 4 and the tip of your artichoke 5. With your hands spread the artichoke and using a small knife, or a corer, also cut out the central part so as to eliminate the inner beard 6.

Also peel the stem and round off the end using a sharp knife 7. Place the artichoke inside the acidulated water 8 and continue in the same way for the others. Cover with absorbent paper to keep the artichokes soaked in water 9, keep aside and in the meantime prepare the filling.

Take the mint, roll the leaves and cut them with a knife 10 without chopping them too much. Then take the garlic, peel it, cut it first into slices 11 and then mince it. Add it to the mint 12,

add a pinch of salt 13, black pepper and mix everything together. Drain the artichokes and shake them slightly to remove the excess water, then use the freshly prepared mix to stuff them 14. Rub them with salt and pepper on the cutting board 15.

At this point transfer them upside down into a pan 16, keeping them fairly close together. Then pour in both the oil 17 and the water 18 so that the artichokes are covered up to the top of the stem.

Cover with a lid 19 and cook for about 30 minutes over low heat. They will be tender 20 and you can serve your Carciofi alla romana (Roman-style artichokes) warm 21.

Storage

The Roman-style artichokes can be kept in the refrigerator for 2-3 days at most soaked in their cooking liquid. If you have used all fresh ingredients you can freeze them, sealed in an airtight container.

Tips

If you can't find mentuccia, which has a more delicate taste, you can opt for mint or parsley. These artichokes are also excellent for dressing pasta, just chop them after cooking!

For the translation of some texts, artificial intelligence tools may have been used.