Carciofi alla Romana

Name: Carciofi alla Romana
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 large artichokes, trimmed; 1 lemon; 3 cloves garlic, chopped; Fresh mint and parsley, chopped; 150ml olive oil; 100ml dry white wine

Carciofi alla romana/kar-CHOH-fee AL-lah roh-MAH-nah/

Also known as: Roman-Style Artichokes, Braised Artichokes Roman Style

About this dish

Whole artichokes stuffed with garlic, mint and parsley and braised slowly in olive oil and white wine until meltingly tender.

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Ingredients

🌿4 large artichokes, trimmed

🍋1 lemon

🧄3 cloves garlic, chopped

🌿Fresh mint and parsley, chopped

🫒150ml olive oil

🍷100ml dry white wine

Method

Serves 4

Trim the artichokes down to the tender leaves, keeping a little stem, and keep in lemon water.

Open the leaves slightly and fill the centres with the garlic, herbs, salt and pepper.

Stand them upside down in a snug pan with the olive oil, wine and a little water.

Cover and braise gently for 30–40 minutes until tender.

Serve warm or at room temperature with the cooking juices.

✓ What Makes it Authentic

Roman-style artichokes are made with the local mammole variety in spring; Romans use mentuccia (wild mint).

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