Carciofi alla Romana Recipe: Roman-Style Artichokes

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Carciofi alla Romana

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Course Appetizer

Cuisine Italian

Equipment

• Knife
• Peeler
• Bowl of water (with lemon slices)
• Large skillet or sauté pan with a lid
• Tongs or slotted spoon

Ingredients

  

• 8 medium artichokes choose young, tender ones if possible
• 1 lemon halved (to prevent browning)
• 1 bunch fresh parsley chopped
• 1 bunch fresh mint chopped
• 3 cloves garlic finely minced
• 50 ml extra virgin olive oil
• Salt and pepper to taste
• ½ cup white wine
• ½ cup water

Instructions

 

• Prepare the artichokes:
• From my own personal experience, this step requires patience, but it’s worth the effort. Start by trimming the tough outer leaves of the artichokes. Remove the stem but leave about an inch attached. Use a knife to peel away the fibrous outer layer of the stem. Rub the cut surfaces with lemon to prevent browning. Then, cut off the top third of the artichoke, removing the tough upper parts.
• Scoop out the choke:
• Once the artichoke is trimmed, gently open the leaves to expose the center. Use a spoon to scoop out the fuzzy choke from the middle. Submerge the cleaned artichokes in a bowl of water with lemon slices while you finish the rest to keep them from oxidizing.
• Make the filling:
• In a small bowl, mix together the chopped parsley, mint, and garlic. Add a pinch of salt and pepper, and about 2 tablespoons of olive oil. This herb mixture is what makes Carciofi alla Romana stand out, giving it a fresh, aromatic taste.
• Stuff the artichokes:
• Gently spread the artichoke leaves and stuff them with the herb mixture. Make sure you press the filling down into the center so that each bite is flavorful.
• Cook the artichokes:
• In a large skillet, heat the remaining olive oil over medium heat. Add the artichokes, stem-side up, and cook for 3-4 minutes until they are slightly browned. Pour in the white wine and water, cover the skillet, and simmer on low heat for about 25-30 minutes, until the artichokes are tender when pierced with a fork. Let them stand for 5 minutes after cooking.

Carciofi alla Romana (Roman-style artichokes) is a classic Italian dish that’s packed with flavor and surprisingly easy to make. If you’ve never worked with fresh artichokes before, don’t worry. Based on my overall experience, it’s simpler than it looks, and you’ll love the tender, savory results. Let me show you how I make Carciofi alla Romana, with some helpful tips and variations to make it your own.

Notes on What to Expect

Expect your Carciofi alla Romana to be tender and flavorful, with a fresh, herby filling that enhances the artichokes’ natural taste. The mint and parsley combination adds a bright, spring-like flavor, while the olive oil and garlic give it a rich, earthy base. The artichokes should be soft enough to cut with a fork, with no fibrous bits left after cooking. Based on my overall experience, this dish works great as a side to a variety of mains like roasted chicken or lamb, or as a light appetizer for a larger meal.

Enjoy your homemade Carciofi alla Romana, and don’t hesitate to experiment with the ingredients! It’s a versatile dish that can easily adapt to different preferences and dietary needs.

Meal Facts

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Time to Stand: 5 minutes
• Total Time: 55 minutes
• Ease of Cooking: Moderate
• Servings: 4
• Calories (per serving): ~180 kcal
• Cost of Ingredients: $$ (moderate)
• Cuisine: Italian
• Course: Side dish or appetizer
• Equipment Needed:
  • Knife
  • Peeler
  • Bowl of water (with lemon slices)
  • Large skillet or sauté pan with a lid
  • Tongs or slotted spoon
  • Check out the right equipment and Ingredients that you need for making  Carciofi alla Romana  here

Ingredients

• 8 medium artichokes (choose young, tender ones if possible)
• 1 lemon, halved (to prevent browning)
• 1 bunch fresh parsley, chopped
• 1 bunch fresh mint, chopped
• 3 cloves garlic, finely minced
• 50 ml extra virgin olive oil
• Salt and pepper, to taste
• ½ cup white wine
• ½ cup water
• Check out the right equipment and Ingredients that you need for making  Carciofi alla Romana  here

Method: Step-by-Step Guide

1. Prepare the artichokes:
From my own personal experience, this step requires patience, but it’s worth the effort. Start by trimming the tough outer leaves of the artichokes. Remove the stem but leave about an inch attached. Use a knife to peel away the fibrous outer layer of the stem. Rub the cut surfaces with lemon to prevent browning. Then, cut off the top third of the artichoke, removing the tough upper parts.

2. Scoop out the choke:
Once the artichoke is trimmed, gently open the leaves to expose the center. Use a spoon to scoop out the fuzzy choke from the middle. Submerge the cleaned artichokes in a bowl of water with lemon slices while you finish the rest to keep them from oxidizing.

3. Make the filling:
In a small bowl, mix together the chopped parsley, mint, and garlic. Add a pinch of salt and pepper, and about 2 tablespoons of olive oil. This herb mixture is what makes Carciofi alla Romana stand out, giving it a fresh, aromatic taste.

4. Stuff the artichokes:
Gently spread the artichoke leaves and stuff them with the herb mixture. Make sure you press the filling down into the center so that each bite is flavorful.

5. Cook the artichokes:
In a large skillet, heat the remaining olive oil over medium heat. Add the artichokes, stem-side up, and cook for 3-4 minutes until they are slightly browned. Pour in the white wine and water, cover the skillet, and simmer on low heat for about 25-30 minutes, until the artichokes are tender when pierced with a fork. Let them stand for 5 minutes after cooking.

Variations and Tips

1. Dietary substitutions:

• For a vegan option, no substitutions are needed; this dish is naturally plant-based.
• For a low-sodium diet, reduce the amount of salt, and rely more on the fresh herbs for flavor.

2. Additions for extra flavor:

• You can add a handful of capers to the filling for an extra briny punch.
• A sprinkle of Parmesan or Pecorino Romano cheese can be added on top if you’re not vegan.

3. Substituting herbs:
If you don’t have mint on hand, basil can be a great alternative, adding a slightly sweet flavor.

4. Cooking alternative:
If you don’t have a skillet large enough, you can cook the artichokes in a baking dish, covered with foil, in a 375°F (190°C) oven for 30 minutes.

• Check out the right equipment and Ingredients that you need for making  Carciofi alla Romana  here

Nutritional Information (per serving)

• Calories: 180 kcal
• Carbohydrates: 15g
• Protein: 4g
• Fat: 12g
• Fiber: 7g
• Sodium: 300 mg
• Sugars: 2g

Troubleshooting Tips

1. Artichokes turning brown:
If you notice your artichokes browning while prepping, it’s usually because they haven’t been submerged in lemon water. Keep them covered in the acidulated water until you’re ready to cook.

2. Artichokes too tough:
If your artichokes aren’t tender after the recommended cooking time, add a bit more water and continue simmering for another 10-15 minutes. Older artichokes sometimes need more cooking time to soften properly.

3. Filling falls out during cooking:
Try pressing the herb mixture deeper into the center of the artichoke. It also helps to handle the artichokes gently when turning them over to cook.