Carciofi alla Romana

Name: Carciofi alla Romana
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Laziale
Ingredients: 4 whole romanesco artichokes; 2 whole lemons; 15 g fresh mentuccia; 15 g fresh flat-leaf parsley; 2 cloves Garlic; 80 ml Extra virgin olive oil; 60 ml Dry white wine; 5 g Fine sea salt; 2 g freshly ground black pepper

Whole Romanesco artichokes stuffed with fresh herbs and garlic, then braised upside down in olive oil and water until spoon-tender.

🇮🇹Italy· Lazio

Prep: 25 min
Cook: 40 min
Total: 65 min
Servings: 4
Difficulty: Medium
Calories: 210 kcal

Ingredients

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Servings

4 whole romanesco artichokes — globe artichokes with tender stems attached
2 whole lemons — halved, for acidulated water
15 g fresh mentuccia — Lesser calamint; finely chopped
15 g fresh flat-leaf parsley — finely chopped
2 cloves Garlic — finely minced
80 ml Extra virgin olive oil — fruity Italian variety
60 ml Dry white wine — Frascati or dry white table wine
5 g Fine sea salt — to taste
2 g freshly ground black pepper — to taste

Equipment

•small sharp paring knife
•large bowl
•heavy-lidded saucepan or deep saute pan
•chopping board
•small spoon

Nutrition

Per serving, approximate

Calories: 210 kcal
fat: 18 g
carbs: 12 g
fibre: 6 g
protein: 4 g
calories: 210 kcal

Instructions

1
Fill a large bowl with cold water and squeeze in the lemon juice, dropping in the halves.
2
Snap off the dark, tough outer leaves from each artichoke until you reach the pale, tender inner ones.
3
Slice off the top two centimetres of the leaves using a sharp paring knife.
4
Peel the fibrous outer green skin from the stem and round off the base neatly.
5
Hollow out the centre gently with a small spoon to remove any prickly inner choke.
6
Submerge each prepped artichoke immediately in the lemon water to prevent oxidisation and browning.
7
Mix the chopped mentuccia, parsley, garlic, salt, and black pepper together in a small bowl.
8
Drain the artichokes, pry open the central cavity gently, and pack the herb mixture inside.
9
Stand the stuffed artichokes upside down on their heads, snugly packed inside a heavy-bottomed pan.
10
Pour in the olive oil, white wine, and water until the liquid reaches halfway up the artichoke bulbs.
11
Cover tightly with a lid and simmer over low heat for forty minutes until the stems are completely soft.

Chef's tips

Choose a pan where the artichokes fit snugly standing upside down so they support each other during simmering. Keep the stems attached as they turn buttery and intensely flavourful once braised. If Romanesco artichokes are unavailable, choose round, thornless globe artichokes.

Ingredient substitutions

fresh mentuccia → fresh spearmint combined with a pinch of dried oregano to capture the wild calamint profile
dry white wine → an equal quantity of cold water with a splash of fresh lemon juice

Storage

Store leftover artichokes submerged in their cooking juices in an airtight container in the fridge for up to three days.

Reheating

Reheat gently in a covered pan over low heat with a splash of water, or simply bring to room temperature before serving.

Common mistakes to avoid

•Not peeling enough of the fibrous outer stem layer, leaving it tough and stringy.
•Leaving prepped artichokes exposed to air before cooking, causing them to turn black and bitter.
•Boiling over high heat instead of a gentle simmer, which can break the tender artichoke leaves apart.

Serving suggestions

Serve warm or at room temperature with plenty of crusty bread to dip in the herb-infused braising oil.Pair alongside roasted lamb or as part of a classic Roman antipasto spread.