TABELIAAUTHENTIC RECIPE
Carciofi alla RomanaRoman-Style Braised Artichokes
A taste of Roman spring: artichokes stuffed with mint, garlic and flat-leaf parsley, then braised in olive oil and white wine.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (2 servings)
- Mammola artichokesRemove outer leaves, cut off the top 1/3 and soak in lemon water4 pieces
- Mentuccia (or peppermint)Finely chop10 pieces
- Flat-leaf parsleyFinely chop5 sprigs
- GarlicFinely chop2 cloves
- Extra virgin olive oil80 ml
- Dry white wine100 ml
- Salta little
Method
Trim the artichokes
- 1 Remove the outer leaves from 4 artichokes.
- 2 Cut off the top 1/3.
- 3 Peel the stems, leaving about 3 cm attached.
- 4 Keep in lemon water as you work.
Caution
Rubber gloves are recommended because your hands may blacken. Immerse cut surfaces in lemon water immediately.
Make the herb paste
- 1 Finely chop 10 mentuccia leaves.
- 2 Finely chop 5 parsley sprigs.
- 3 Finely chop 2 garlic cloves.
- 4 Mix the chopped herbs, garlic, a pinch of salt and 2 tsp olive oil into a paste.
Stuff with the paste
- 1 Use your fingers to open the spaces between the artichoke leaves.
- 2 Pack the herb paste between the leaves.
Arrange for braising
- 1 Stand the artichokes in a deep pot with the heads down and stems up.
Braise the artichokes
- 1 Pour the remaining olive oil, 100 ml white wine and 100 ml water into the pot.
- 2 Cover and heat over medium heat for 5 minutes.
- 3 Reduce to low heat and braise for 25 minutes.
Ready when
Proceed when a bamboo skewer slides easily into the stems.
Serve with the cooking juices
- 1 Check the tenderness of the stems with a bamboo skewer.
- 2 Plate with the cooking juices.
Ready when
They are ready when the skewer slides in easily.
About this dish
Spring in Rome begins when artichokes appear in the markets. The rounded mammola variety, available from March to May, is an emblematic vegetable of Lazio’s spring and appears as a seasonal sign in both home kitchens and trattoria chalkboard menus.
Carciofi alla romana are braised artichokes long enjoyed as Roman home cooking. Compared with carciofi alla giudia, fried and opened like flowers, this version has a gentler, more domestic character.
They may be served warm or slightly cooled as an antipasto or contorno. In springtime Rome they sit beside lamb or fish dishes, passed down as a plate that lightens the table with seasonal bitterness and the aroma of herbs.
Bring the full course home next weekend.
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