Carciofi alla romana: Roman-style braised artichokes with mint
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Carciofi alla romana (Roman-style braised artichokes)
A classic from Rome: small artichokes stuffed with garlic, parsley and mint, browned in olive oil and gently braised until tender. A lovely side dish, for example with salt cod in an almond crust.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Cuisine: Italian
- Diet: Dairy-Free, Gluten-Free, Low-Carb, Vegan, Vegetarian
Ingredients
- 6–10 small or medium artichokes
- Juice of 1 lemon
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh mint
- 2 garlic cloves, finely chopped
- 6–10 small chili peppers (optional)
- Salt
- Olive oil
- A little water, white wine or stock
Instructions
- Prepare the artichokes: cut off the stalks, remove the outer leaves until you reach the paler, more tender ones, and cut off the spiny tips.
- As you work, drop them into a bowl of water with the lemon juice so they don’t turn brown.
- Open up a space in the middle of each artichoke with your finger.
- Fill each one with a pinch of salt, a chili pepper (if you like) and a good pinch of the herbs and garlic. Close the artichoke up again as best you can.
- Brown the artichokes in a little oil in a pan with a lid.
- Once browned on all sides, add a little water, white wine or stock, and cover.
- Check every couple of minutes, adding more liquid when it runs out. Cook for 10–12 minutes, until the outer leaves are tender.
Notes
Wear gloves when preparing the artichokes, or your hands will turn black.
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