Roman-style artichokes Recipe Guide

Let me show you how I make Roman-style artichokes, or Carciofi alla Romana, a classic dish from Rome. It’s an easy and delicious way to enjoy this seasonal vegetable. Based on my overall experience, I can say that these tender, flavorful artichokes are a perfect representation of Roman cuisine, which often celebrates simplicity and fresh ingredients.

Notes on What to Expect:

This dish delivers a wonderful balance of herbal flavors from the parsley and mint, complemented by the richness of olive oil and the slight acidity of the wine. The artichokes will be meltingly tender, and the herb stuffing adds a delightful touch.

Prep Time: 15 minutes

Course: Side Dish

Equipment Needed:

• Sharp knife
• Spoon for scooping out chokes
• Large sauté pan with lid
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Ingredients:

• 4 medium artichokes (or 6 small ones)
• 2 medium lemons (reserve 1 tsp zest)
• 1/4 cup fresh parsley leaves
• 2 tbsp fresh mint leaves
• 3 garlic cloves, minced
• 1/3 cup extra virgin olive oil
• 1/2 cup dry white wine
• Salt and pepper, to taste
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Method:

1. Prepare the Artichokes:
   • Fill a bowl with water and squeeze the juice of both lemons into it to prevent browning.
   • Trim the tops of the artichokes and remove the tough outer leaves to reveal the tender inner leaves.
   • Trim the stem, then gently scoop out the fuzzy choke using a small spoon. Drop the cleaned artichokes into the lemon water.
2. Make the Herb Stuffing:
   • In a small bowl, mix together parsley, mint, garlic, and lemon zest. Season with salt and pepper.
3. Stuff the Artichokes:
   • Rub each artichoke with the herb mixture, making sure to stuff it between the leaves.
4. Cook the Artichokes:
   • In a large pan, add the olive oil and white wine. Arrange the artichokes in the pan, standing upright with the stems pointing up.
   • Add water to partially cover the artichokes, and bring the pan to a boil. Reduce to a simmer, cover, and cook for about 25 minutes, or until the artichokes are tender when pierced with a knife.
5. Serve:
   • Remove the artichokes from the pan and place them on a platter. Spoon some of the cooking liquid over them, drizzle with extra olive oil, and season with a pinch of salt and pepper before serving.

Variations & Tips:

• Vegetarian Version: This dish is already vegetarian-friendly.
• Substitutions for Dietary Needs: For a dairy-free version, no changes are needed.
• Wine Substitution: If you prefer, you can substitute the white wine with vegetable broth.
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Nutritional Information Per Serving:

• Calories: 295
• Total Fat: 19g
• Saturated Fat: 3g
• Carbohydrates: 27g
• Fiber: 12g
• Sugar: 3g
• Protein: 6g

I hope this guide has made making Roman-style artichokes seem a little less daunting. Or have you tried it before? Please, be honest, and let me know in the comment below, I like to hear feedback from a real person like you, so please, leave your honest comment!