Carciofi Alla Romana Recipe: Braised Stuffed Artichokes

When spring arrives in Italy, markets overflow with beautiful artichokes, and one of the best ways to enjoy them in my opinion is with Carciofi Alla Romana from Rome.

This recipe is a classic Roman side dish that’s naturally plant-based and incredibly flavorful. With just a few simple ingredients—fresh herbs, garlic, olive oil—you can create a dish that tastes like a warm Italian hug!

Whether you’re familiar with cooking artichokes or this is your first time, I promise this recipe will make you fall in love with them. It’s simple, rustic, and packed with Mediterranean flavor.

There’s something magical about artichokes—how they transform from tough and spiky to melt-in-your-mouth delicious with just a bit of patience and love.

Stuffed artichokes have a long and flavorful history in Italian cuisine, especially in the regions of Lazio and Sicily.

In Rome, Carciofi alla Romana are traditionally made with mammole, a tender, round variety of artichoke, and are typically stuffed with a mix of garlic, parsley, and mint before being slowly braised in olive oil and water.

While some versions might include anchovies, this variation stays true to the original Roman spirit: showcasing the beauty of seasonal vegetables and simple, aromatic herbs.

Artichokes have been cultivated in the Mediterranean for centuries, loved for their versatility and nutritional value—and they’re especially celebrated in spring, when they’re at their best.

What You Need For Carciofi Alla romana

Artichokes – Look for large, round varieties like Globe or Purple artichokes. In Italy, the best type for this recipe is called mammole, known for their tenderness and minimal choke.

Parsley – Fresh flat-leaf parsley adds a vibrant, herbaceous note that complements the artichokes beautifully.

Mint – Traditionally, Romans use mentuccia (a wild Roman mint with a delicate, slightly peppery flavor), but regular fresh mint works perfectly as a substitute.

Garlic – Finely chopped and mixed with the herbs to create the aromatic filling nestled inside and between the artichoke leaves.

Extra Virgin Olive Oil – A key player in this dish. Use a good quality oil and don’t skimp—it’s essential for braising and flavor.

Water – For braising the artichokes until they become tender and melt-in-your-mouth soft.

Lemon – Used to prevent the artichokes from oxidizing and turning brown. You’ll mix it with water and also rub it directly on the cut artichokes.

Preparing Artichokes

If you’ve never cleaned artichokes before, it might seem intimidating—but once you’ve done it once, it becomes second nature.

The key is to remove enough of the tough outer leaves, trim the tips, and scoop out the fuzzy inner choke. If you think you’ve removed enough leaves, you probably haven’t!

But don’t worry it’s not the end of the world if you don’t, you can always remove them later and just eat the soft part. From there, you’re ready to fill and cook!

How to Make Carciofi Alla Romana

Prepare The Lemon Water

Mix water with the juice of half a lemon in a bowl. This helps prevent the artichokes from browning while you clean them.

Clean the Artichokes

Peel off the tough outer leaves (you’ll need to remove quite a few until you get to the lighter coloured ones that are much thinner). Peel the stem too and only trim if it’s too long and keep it. Rub everything that you cut with a lemon. Slice off the top third of each artichoke.

With a small spoon, gently scoop out the fuzzy choke from the center. Once you’re done with one artichoke place it in the lemon water and repeat for the rest

Prepare the Herb Mixture

Finely chop parsley, mint, garlic, and a pinch of salt. This will be your stuffing. Use your fingers or a spoon to gently open the center and outer leaves of each artichoke and pack it with the herb mix. You can also tuck some between the outer leaves for extra flavor.

Start Cooking

In a deep, wide pot, heat a generous amount of olive oil over medium heat. Place the artichokes upside down (stem-side up) add the stems in between them if you chopped them and let them sauté for 3–5 minutes until the base starts to get golden.

Add Water and Simmer

Turn the artichokes on their side and add enough water to reach halfway up the artichokes. Or just before halfway if they are really wide.

Cover and Cook

Crumple a sheet of parchment paper, wet it slightly, and place it directly over the artichokes. Then cover the pot with a lid. Let the artichokes simmer over low heat for about 20-30 minutes, or until they are tender and a fork easily pierces the base.

Why You’ll Love This Recipe

It’s naturally vegan: No need for substitutions—this dish is plant-based at heart.

Incredibly flavorful: The combination of mint, parsley, and garlic creates a fragrant, fresh filling that infuses the artichokes as they cook.

A celebration of spring produce: Artichokes are the star here, and this recipe lets them shine.

DID YOU MAKE THIS RECIPE?

If you try these Carciofi Alla Romana I would love to know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at  @recipesandplaces or use the hashtag #recipesandplaces

I love to see recreations and share them!