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.

Course Side Dish

Cuisine Italian

Prep Time 20

Cook Time 30

Servings people

Calories 627kcal

Mince the parsley and mint finely.
In a small bowl, mix together the minced parsley, mint, garlic, salt and pepper, and 2 teaspoon of olive oil. Set aside.

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.

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 top and serve!