Roman-style artichokes

Name: Carciofi alla romana
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: 8 carciofi romani (cimaroli); 3 spicchi di aglio; Mentuccia romana o menta fresca; Prezzemolo fresco; Olio extravergine di oliva abbondante; Sale fino; Pepe nero

Carciofi alla romana

Traditional Lazio recipe

Roman artichokes stuffed with mentuccia, garlic and parsley, stewed in oil with a drop of water until very soft.

50 min

4 servings

Easy

Lazio

EasyLazio

Roman-style artichokes are the "soft" version of Lazio artichokes, as opposed to the fried Jewish-style version. The same Romanesco Cimarolo artichoke is used, but the cooking process is completely different: steamed in its own oil and water. The filling is mentuccia Roman (the 'mint nepitella'), parsley and garlic is the identifying scent of the Lazio spring. The mentuccia It grows wild in Roman fields and has a more delicate, wild aroma than commercial mint. Roman-style artichokes are found in Roman delicatessens as a side dish: warm, fragrant, with the stem facing upward.

Instructions

Voice reading

3 steps · natural Italian voice

Clean and stuff

10 min

Remove the tough outer leaves, trim the tips, and cut the stems back to 2–3 cm (1.18 in); peel them if necessary. Gently spread the central leaves and insert the chopped garlic. mentuccia and parsley, seasoning with salt and pepper. Immediately immerse the artichokes in acidulated water to prevent oxidation.

Arrange in the saucepan

5 min

Place the artichokes upside down, with the stem facing upwards, in a saucepan Tightly. Pour extra virgin olive oil until it touches the outer leaves and add about a finger of water. Cover and place over low heat: the liquid should simmer gently, without sizzling.

Cook slowly

30 min

Cook for 25-30 minutes over low heat, making sure the liquid doesn't dry out completely and that the boil remains low. Insert a small knife into the stem: it's cooked through when it goes in without resistance and the inner leaves pull away with a slight tug. Let it rest, covered, for 5 minutes and serve warm.

Chef's Tips

There mentuccia Roman is its identifying aroma: look for it in Roman markets. Artichokes must stand upright during cooking: use a pot of the right size. The stem is edible: it's the most tender part of the artichoke.