Carciofi alla Romana

Nutrition · per serving

Steps

1. 1

   Fill a large bowl with the cold water. Halve the lemon and squeeze in the juice, then drop the squeezed halves into the bowl. Trim the artichokes one at a time: snap off the toughest outer leaves, cut away the dark green top third, peel the stalks, and pare any fibrous outer layer from the base. Gently open the leaves and, if present, scrape out any fuzzy choke with a spoon. Keep each cleaned artichoke in the lemon water so it does not brown.

   4 medium globe artichokes1 lemon1.5 litres cold water
2. 2

   Finely chop the parsley, mint, and garlic together until very aromatic but not pasty. Mix with the salt and black pepper. This stuffing should be fragrant and evenly distributed so every artichoke gets herbs deep between the leaves.

   20 g flat-leaf parsley10 g fresh mint leaves3 cloves garlic4 g fine sea salt1 g freshly ground black pepper
3. 3

   Drain the artichokes and shake off excess water. Gently spread the leaves of each artichoke and pack the herb mixture down into the centre and between the layers, using your fingers to push it in. Any loose mixture can be rubbed over the outside and stalks.

   4 medium globe artichokes20 g flat-leaf parsley10 g fresh mint leaves3 cloves garlic4 g fine sea salt1 g freshly ground black pepper
4. 4

   Choose a saucepan or deep sauté pan just wide enough to hold the artichokes snugly. Stand them upright, stem-side up if needed to fit securely. Pour in the olive oil, white wine, and water around them. The liquid should come about one-third to halfway up the artichokes; a snug pan helps them braise evenly and stay upright.

   4 medium globe artichokes60 ml extra-virgin olive oil80 ml dry white wine120 ml water
5. 5

   Cover the pan and bring the liquid to a gentle simmer over medium heat. Lower the heat and braise for 20-25 minutes, turning once if needed for even cooking, until the stems are tender when pierced with a knife and an outer leaf pulls away easily. Uncover for the last 3-5 minutes to let the braising liquid reduce slightly and glaze the artichokes.

   4 medium globe artichokes60 ml extra-virgin olive oil80 ml dry white wine120 ml water
6. 6

   Take the pan off the heat and let the artichokes rest for 5 minutes in their juices so the flavours settle. Serve warm, spooning over some of the reduced braising liquid.

   4 medium globe artichokes

Origin & History

Carciofi alla Romana is a classic dish from Rome and the Lazio region, traditionally made in spring when artichokes are at their best. It is especially associated with the Romanesco artichoke and reflects the Roman love of simple preparations that rely on olive oil, herbs, and careful technique.