Vegetables · Lazio
Carciofi alla Romana Recipe
Tender Roman artichokes are packed with mint and garlic, then gently braised in olive oil and water for a fragrant, hands-off spring side dish.
By Lucia Moretti (pen name) · · Editorial policy
Carciofi alla Romana is a Roman artichoke dish, gently braised with garlic, mint, and olive oil until the leaves and hearts are tender. In Rome, it is associated with mammole, the round, tender Romanesco artichoke, and mentuccia (Roman calamint). This home-kitchen method uses standard globe artichokes and fresh mint, which is easier to find; remove the fuzzy choke before cooking. The artichokes sit snugly stem-up in the pot so the herb filling stays in place as they braise. Serve them with Roman Supplì al Telefono Recipe or Vitello Tonnato Recipe (Piedmontese Veal) for a larger Italian meal.
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The recipe
Carciofi alla Romana
Ingredients
for 4 servingsEquipment
- large bowl
- paring knife
- small spoon
- small mixing bowl
- heavy pot with a tight-fitting lid
Method
Squeeze half the lemon into a bowl of cold water. Keep the other half for rubbing the cut artichokes.
Trim the artichokes, working with one at a time, for about 16 minutes total. Snap off the tough outer leaves, cut about 1/2 inch (1.3 cm) from each top, and pare the stem while leaving about 1 1/2 inches (4 cm) attached. Cut each artichoke in half and scrape out the fuzzy choke. Rub the cut surfaces with the remaining lemon and put the halves in the lemon water.
Mix the chopped mint, garlic, half the salt, pepper, and 2 tablespoons (30 ml) of the olive oil in a small bowl for about 4 minutes, until evenly combined.
Fill the centers and tuck some herb mixture between the inner leaves. Pack the artichokes stem-up, leafy sides down, in a heavy pot. Pour in the water and remaining olive oil, then sprinkle the remaining salt over the artichokes. Allow about 4 minutes for filling and arranging them.
Cover the pot and bring the liquid to a gentle simmer over medium heat. Lower the heat and braise for about 35 minutes, keeping the simmer gentle. Check that the liquid has not nearly evaporated; add a splash of water if needed. The artichokes are ready when a knife slides easily into the heart and an outer leaf pulls away without much resistance.
Turn off the heat and leave the artichokes covered for 5 minutes so the juices settle. Spoon some of the braising liquid over them when serving.
Where it goes wrong
| If you see | It’s because | Do this |
|---|---|---|
| The cut artichokes darken before they reach the pot. | Why The exposed surfaces oxidize while you trim the remaining artichokes. | Fix Rub each cut surface with lemon and keep the halves in the lemon water until you are ready to stuff them. |
| The hearts are still firm after braising. | Why The artichokes are larger or tougher than average, or the pot simmered too gently to cook them through. | Fix Keep the pot covered and continue braising, checking every 5 minutes until a knife slides easily into the heart. |
Questions
Do you remove the choke from artichokes alla Romana?
Yes, remove the fuzzy choke from standard globe artichokes before braising. Young mammole artichokes may have little or no developed choke, but globe artichokes usually need it scraped out.
Can you make carciofi alla Romana ahead?
Yes, braise the artichokes ahead and refrigerate them in their cooking liquid for up to 3 days. Reheat them covered over low heat until steaming hot throughout.
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