Carciofi Alla Romana Recipe: Stuffed Artichokes with Herbs
A super delicious Roman side dish where artichokes really shine
Ingredients
- 4 artichokes
- 1 bunch of parsley about 30g/1 oz
- 2 tbsp fresh mint
- 3-4 garlic cloves
- Salt
- Extra virgin olive oil
- 1-2 lemons
Instructions
- Prepare The Lemon Water: Mix some water with the juice of a lemon in a bowl. This helps prevent the artichokes from browning while you clean them.1-2 lemons
- Clean the Artichokes: Peel off the tough outer leaves (you’ll need to remove quite a lot until you get to the lighter coloures ones that are much thinner). Peel the stem and only trim if it's too long and keep it. Rub it with a lemon. Slice off the top third of each artichoke. See pictures above for help!4 artichokes
- With a small spoon, gently scoop out the fuzzy choke from the center. Once you're done with one place it in the lemon water and do 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.1 bunch of parsley, 2 tbsp fresh mint, 3-4 garlic cloves, Salt
- In a deep, wide pot, heat a generous amount of olive oil (2-3 tbsp) 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.Extra virgin olive oil
- 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.
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