Transforming a simple artichoke into a mouthwatering masterpiece? Trust me, it’s easier than you think, and I’ve got the ultimate Carciofi Alla Romana recipe to prove it!
The dish known as Roman Style Artichokes, or Carciofi Alla Romana, is a prime example of the simplicity and richness of flavors found in traditional Italian cooking. Globe artichokes become infused with the vibrant taste of lemon, garlic, mint, and parsley.
When extra-virgin olive oil, white wine, and water are used as the cooking medium, the result is artichokes that are meltingly tender and bursting with flavor.
Roman Style Artichokes Carciofi Alla Romana Recipe Ingredients
- Artichokes: High in fiber, support digestion, rich in antioxidants.
- Lemon: Adds bright, tangy flavor, rich in vitamin C.
- Garlic: Provides depth, aromatic, and has health-boosting properties.
- Mint: Fresh, fragrant, aids digestion, and enhances aroma.
- Parsley: Contains vitamins A, C, K; adds freshness.
- Olive Oil: Heart-healthy fats, adds richness, and enhances flavor.
- White Wine: Brings subtle acidity, helps tenderize.
Roman Style Artichokes Carciofi Alla Romana Recipe Ingredient Quantities
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- 4 large globe artichokes
- 1 lemon, halved
- 2 cloves garlic, minced
- 2 tablespoons fresh mint, chopped
- 2 tablespoons fresh parsley, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup extra-virgin olive oil
- 1/2 cup dry white wine
- 1/2 cup water
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How to Make this Roman Style Artichokes Carciofi Alla Romana Recipe
1. Prepare the artichokes by removing the tough outer leaves and trimming the tops. Cut off the stem, leaving about an inch, and peel the stem. Rub the cut areas with a halved lemon to prevent browning.
2. In a bowl, combine the minced garlic, fresh mint, fresh parsley, salt, and pepper. Mix well to create the filling of herbs.
3. Carefully separate the artichoke leaves with your fingers and take out the choke from within if needed. Each artichoke is stuffed with the herb mixture—pressed into the middle and between the leaves.
4. In a wide pot or deep skillet, pour the extra-virgin olive oil and warm over medium heat.
5. Put the artichokes in the pot, with the stems facing up, so that they are standing.
If cooking more than four artichokes, use a large stock pot.
6. Add the water and dry white wine to the artichokes. Make sure you’re adding enough to cover the base of the pot by about 1/2 inch. If you find that you don’t have quite enough liquid to do that, then add as much more water as needed.
7. Allow the mixture to come to a boil, then lower the heat to low. Cover the pot and let the artichokes simmer gently for 30-40 minutes, or until the leaves are tender and can be easily pulled off.
8. Take the artichokes out of the pot and place them on a serving dish. For extra taste, drizzle some of the cooking liquid over them.
9. If desired, add more salt and freshly ground black pepper to taste when seasoning the artichokes.
10. Present the artichokes warm or at room temperature, with the leftover cooking liquid as a sauce for dipping. Savor your Carciofi Alla Romana!
Roman Style Artichokes Carciofi Alla Romana Recipe Equipment Needed
1. Sharp knife
2. Cutting board
3. Bowl
4. Lemon juicer or reamer (optional)
5. Measuring spoons
6. Wide pot or deep skillet (or large stock pot for more than four artichokes)
7. Tongs (optional, for handling hot artichokes)
8. Ladle or large spoon (for adding liquid)
9. Serving dish
FAQ
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Q: What type of artichokes should I use?
A: Use large globe artichokes for the best results in this Roman-style recipe. -
Q: Can I substitute the fresh herbs with dried ones?
A: Fresh herbs are recommended for authentic flavor; however, you can use 1 teaspoon each of dried mint and parsley if needed. -
Q: Is it necessary to use a dry white wine?
A: Yes, a dry white wine adds the right acidity and flavor balance. Avoid sweet wines. -
Q: How do I prepare the artichokes?
A: Trim the stem, remove tough outer leaves, and snip the sharp tips. Rub with lemon to prevent browning. -
Q: Can I make this dish ahead of time?
A: Yes, you can prepare the artichokes a few hours in advance and gently reheat them before serving. -
Q: What can I serve with Carciofi Alla Romana?
A: It pairs well with grilled meats, fish, or on an antipasto platter. -
Q: How should I store leftover artichokes?
A: Store in an airtight container in the refrigerator for up to 2 days.
Roman Style Artichokes Carciofi Alla Romana Recipe Substitutions and Variations
One lemon, cut in half. This can be substituted with 2 tablespoons of white wine vinegar.
2 cloves garlic, minced – replace with 1/2 teaspoon garlic powder
Two tablespoons of fresh mint, chopped—substitute with one tablespoon dried mint.
2 tablespoons fresh parsley, chopped – substitute with 1 tablespoon dried parsley.
1/2 cup dry white wine – swap with 1/2 cup vegetable or chicken broth and a splash of white vinegar
Pro Tips
1. Optimize Herb Penetration: Before separating the artichoke leaves (step 3), gently tap the artichokes on a hard surface to help “loosen” the leaves. This allows the herb filling to penetrate deeper into the artichoke, enhancing the flavor throughout.
2. Lemon Water Prep: To prevent significant browning while handling or preparing other ingredients, keep a large bowl of water with lemon juice from the lemon halves. Submerge the prepared artichokes in this lemon water until you are ready to stuff them.
3. Even Cooking: If the artichokes are varying in size, consider cutting them in half vertically before cooking. This ensures even cooking and allows more surface area for the herb mixture.
4. Enhanced Flavor: Add a pinch of crushed red pepper flakes to the herb mixture for a subtle kick. This will provide an extra layer of flavor without overpowering the dish.
5. Deglaze for Richer Sauce: After removing the artichokes, increase the heat under the pot briefly and let the cooking liquid reduce slightly. This will concentrate the flavors, making a more flavorful dipping sauce to accompany the artichokes.
Roman Style Artichokes Carciofi Alla Romana Recipe
My favorite Roman Style Artichokes Carciofi Alla Romana Recipe
Equipment Needed:
1. Sharp knife
2. Cutting board
3. Bowl
4. Lemon juicer or reamer (optional)
5. Measuring spoons
6. Wide pot or deep skillet (or large stock pot for more than four artichokes)
7. Tongs (optional, for handling hot artichokes)
8. Ladle or large spoon (for adding liquid)
9. Serving dish
Ingredients:
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- 4 large globe artichokes
- 1 lemon, halved
- 2 cloves garlic, minced
- 2 tablespoons fresh mint, chopped
- 2 tablespoons fresh parsley, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup extra-virgin olive oil
- 1/2 cup dry white wine
- 1/2 cup water
“`
Instructions:
1. Prepare the artichokes by removing the tough outer leaves and trimming the tops. Cut off the stem, leaving about an inch, and peel the stem. Rub the cut areas with a halved lemon to prevent browning.
2. In a bowl, combine the minced garlic, fresh mint, fresh parsley, salt, and pepper. Mix well to create the filling of herbs.
3. Carefully separate the artichoke leaves with your fingers and take out the choke from within if needed. Each artichoke is stuffed with the herb mixture—pressed into the middle and between the leaves.
4. In a wide pot or deep skillet, pour the extra-virgin olive oil and warm over medium heat.
5. Put the artichokes in the pot, with the stems facing up, so that they are standing.
If cooking more than four artichokes, use a large stock pot.
6. Add the water and dry white wine to the artichokes. Make sure you’re adding enough to cover the base of the pot by about 1/2 inch. If you find that you don’t have quite enough liquid to do that, then add as much more water as needed.
7. Allow the mixture to come to a boil, then lower the heat to low. Cover the pot and let the artichokes simmer gently for 30-40 minutes, or until the leaves are tender and can be easily pulled off.
8. Take the artichokes out of the pot and place them on a serving dish. For extra taste, drizzle some of the cooking liquid over them.
9. If desired, add more salt and freshly ground black pepper to taste when seasoning the artichokes.
10. Present the artichokes warm or at room temperature, with the leftover cooking liquid as a sauce for dipping. Savor your Carciofi Alla Romana!