Carciofi alla romana, braised artichokes

These make a tasty little side dish to have with a main course such as the salt cod in an almond crust.


  • 610 small or medium artichokes
  • parsley, chopped, half a cup
  • mint, chopped, quarter cup
  • garlic, finely chopped, 2 cloves
  • 610 small chili peppers (optional)
  • olive oil


  1. Prepare the artichokes by cutting off the stalks, removing the outer leaves until you come across much paler, more tender leaves and cutting all the spiny parts off the “flower” end.
  2. Put into a bowl with lemon juice as you prepare them to prevent them from going brown.
  3. Make space in the middle of each artichoke with your finger.
  4. Fill with a pinch of salt, a chilli pepper (if you like) and a good pinch of herbs and garlic. Close up the artichoke as best you can.
  5. Brown in a little oil in a pan with a lid.
  6. Once browned on all sides, add a little water, white wine or stock. Cover.
  7. Check the liquid every couple of minutes and add more if there is none left. Cook like this for approximately 10-12 minutes or until the outer leaves are tender.


Wear gloves to prevent your hands becoming blackened when you prepare the artichokes.

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