Roman Artichokes, a delicious and healthy side or appetizer that is traditional to Roman cuisine. The artichokes are seasoned to perfection with fresh mint and parsley, and pair perfectly with just about any dish.
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📖 History of Carciofi Alla Romana
This dish originated in Rome, and is commonly served in the spring when artichokes are in season in Italy. Artichokes are a big deal in Roman cuisine: in fact, they are considered the “king of the vegetable garden!” Similar to other Roman recipes, Carciofi Alla Romana’s origin is connected to peasant culture.
You’ll find Roman Artichokes in every traditional restaurant in Rome during the spring season. The dish features ingredients that are common in just about every Roman kitchen!
🧂Flavor of roman artichokes
This is a very fresh dish with the combination of mint and parsley. It also includes minced garlic and lemon, which brightens up the flavor. The mild nutty flavor of cooked artichokes complements the tasty seasonings.
👩🏻🍳 Types of artichokes to use
Mammola or cimarola artichokes are traditionally used in Roman Artichoke recipes. What makes them unique is that they do not have a heavy spiky inner choke or spiked leaves that pointed varieties have.
These artichoke varieties can be difficult to find outside of Italy, so you can make this recipe with any artichoke you can find. Baby artichokes are a good option since they tend to be more tender.
🍋 Ingredients you’ll need
- Artichokes: You’ll need 4 artichokes for this recipe!
- Mint, parsley, and garlic: The traditional seasonings for roman artichokes – mint and parsley bring the recipe a note of freshness, while the garlic balances it out with a savory flavor.
- Olive oil: Used to make the sauce, and for cooking the artichoke.
- Lemon: One lemon is required for this recipe, which will be cut in half before the juice is squeezed into the cooking water for the artichokes.
- Water: The artichokes are cooked in water and olive oil.
- Salt and pepper: After the artichokes are prepared for cooking, they will be rolled in salt and pepper for extra flavor.
🧾 How to make Carciofi Alla Romana (step by step)
Make the filling: Start by mincing the parsley and mint finely. In a small bowl, mix together the minced parsley, mint, garlic, salt and pepper, and 2 tsp of olive oil. Set aside. (photo 1)
Prepare the artichokes: Fill a large bowl with water. Cut the lemon in half and squeeze the juice into the water, placing the squeezed-out skins into the water too. It’s important that you place your prepared artichokes straight into this acidulated water to prevent discolouration.
Peel off the outer leaves of one of the artichokes until you get to the softer leaves in the center.
Using a small knife or vegetable peeler, remove the tough outer skin of the ‘heart’ and the stem of the artichoke. Rub with the lemon halves as you work to prevent discolouration.
Next, use a sharp knife to slice off the remaining soft leaves from about halfway up. Use a teaspoon to scoop out the hairy ‘choke’ in the center and place the artichoke in the acidulated water while you prepare the rest.
With a spoon, place the filling in the center of the artichoke and between the leaves.
Place salt and pepper on a cutting board and roll the artichokes in the salt and pepper so that the outer part of the artichoke is lightly coated in salt and pepper.
Cook the artichokes: Place the artichokes with the stem up in a pot. Ideally the artichokes should fit tightly in the pot. Add 1 cup of olive oil and 2-3 cups of water. Place the lid on the pot and turn up to medium heat. Cook for about 30 minutes or until artichokes are tender. Spoon the sauce over the top and serve!
🍽 How to serve
The delicious taste of braised artichokes make it a great side dish. It is commonly served as an Easter dish on the Italian table!
Roman artichokes pair perfectly alongside meats and fish. Try them with my Pistacio Lamb Recipe!
♨️ Storing and reheating
If you have leftovers, you can store Roman Artichokes in an airtight container along with the extra sauce. To serve again, take them out of the fridge in advance and serve at room temperature.
You can also reheat this dish in a pot along with the sauce.
💭 FAQ
There are a few different ways to eat artichokes. How you eat them depends on the type of artichoke that you’re using. Some artichoke varieties, like mammole or baby artichokes, have very tender leaves. Once you remove the outer leaves, you can eat the full artichoke. If you’re using an artichoke with spikes and/or a spiky inner choke, the leaves will be tough and difficult to eat. You can eat these types of artichokes by removing the leaves and scraping the flesh off the leaves with your teeth. Once you reach the center of the artichoke, the leaves will be more tender and you can try to eat the whole leaf instead of scraping the flesh off.
When raw, artichokes have a very bitter taste. After artichokes are cooked, they have an earthy and nutty flavor, with a note of sweetness. Some describe it as similar to asparagus, celery, or Brussels sprouts. For the best flavor, it is best to cook artichokes when they’re at their peak freshness.
The most tender part of the artichoke is the heart, which is often described as the most delicious component of artichokes! This is located underneath the choke, which is not edible.
🥬 More Italian side dishes
Looking for other vegetable side dish recipes? Here are a few you might like:
If you’ve tried making this Carciofi Alla Romana, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, AND PINTEREST to see more delicious food and what I’ve been up to.
Recipe
Roman Artichokes (Carciofi Alla Romana)
Roman Artichokes, a staple in Roman cuisine, are seasoned with fresh mint and parsley, and pair perfectly with just about any dish.
Ingredients
- 4 artichokes
- 1 cup mint
- 1 cup parsley
- 1 garlic clove minced
- 1 cup + 2tsp olive oil extra virgin, divided
- 1 lemon cut in half
- 2-3 cups water
- salt and pepper to taste
Instructions
Make the filling
-
Mince the parsley and mint finely.
-
In a small bowl, mix together the minced parsley, mint, garlic, salt and pepper, and 2 tsp of olive oil. Set aside.
Prepare the artichokes
-
Prepare the artichokes by filling a large bowl with water. Cut the lemon in half and squeeze the juice into the water, placing the squeezed-out skins into the water too – it's important that you place your prepared artichokes straight into this acidulated water to prevent discolouration.
-
Peel off the outer leaves of one of the artichokes until you get to the softer leaves in the centre
-
Using a small knife or vegetable peeler, remove the tough outer skin of the 'heart' and the stem of the artichoke. Rub with the lemon halves as you work to prevent discolouration
-
Next, use a sharp knife to slice off the remaining soft leaves from about halfway up. Use a teaspoon to scoop out the hairy 'choke' in the centre and place the artichoke in the acidulated water while you prepare the rest.
-
With a spoon, place the filling in the center of the artichoke and between the leaves.
-
Place salt and pepper on a cutting board and roll the artichokes in the salt and pepper so that the outer part of the artichoke is lightly coated in salt and pepper.
Cook the artichokes
-
Place the artichokes with the stem up in a pot. Ideally the artichokes should fit tightly in the pot.
-
Add 1 cup of olive oil and 2-3 cups of water. Place the lid on the pot and turn up to medium heat. Cook for about 30 minutes or until artichokes are tender.
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Spoon the sauce over top and serve!
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