Roman Artichokes (Carciofi alla Romana)
These Roman Artichokes (Carciofi alla Romana) are tender, flavorful, and braised with garlic, fresh herbs, and olive oil until meltingly soft. This classic Italian artichoke recipe is one of the best ways to cook fresh artichokes, highlighting bright parsley, mint, and a silky olive oil sauce. They’re perfect as a simple spring side dish or elegant appetizer!
Artichokes are so special, but many people don’t know how to cook fresh artichokes at home. These Roman Artichokes, or Carciofi alla Romana, are one of the best ways to cook fresh artichokes.
Braising artichokes this way allows the flavors to soak deep into the heart, creating a much more flavorful result than steaming or roasting.
I tried a Roman-style artichokes when I visited Rome, and they were nothing short of amazing. They’re infused with garlic, parsley, and mint, then slowly cooked in olive oil until silky and delicious. The good news is that you can absolutely recreate that experience at home with just a handful of ingredients.
This recipe uses a traditional braising method, which is a nice change from my Roasted Artichokes or Instant Pot Artichokes. The result is much more tender and infused with flavor, making it feel just a little extra special.
This preparation is extra special because the artichokes are trimmed all the way down to the heart, creating an elegant presentation and ultra-tender texture.
If you’re new to working with artichokes, don’t worry — I walk through everything in my tutorial how to prep an artichoke step-by-step, which will make this recipe much easier.
Why this recipe works
- Simple, real food ingredients with big flavor.
- Tender and silky texture from gentle braising.
- Elegant but easy enough for weeknights or entertaining.
- A great way to make the most of fresh, seasonal artichokes.
- Naturally dairy-free and gluten-free.
Recipe ingredients
- Artichokes. Use large globe artichokes for best results.
- Lemon. You’ll need to rub cut sides with lemon while prepping the artichokes to prevent them from oxidizing. Once prepped, they must be placed in lemon water.
- Garlic. Adds savory depth of flavor.
- Herbs. Italian flat leaf parsley and mint are used in this classic Italian artichoke recipe.
- Olive oil. The artichokes are braised with olive oil and water. The liquid reduces down to create a silky herb garlic olive oil “sauce”.
- Water. Add just enough to go up the base of the artichokes by half. The water helps create steam and tenderize the artichokes. Sub with white wine as desired.
See the recipe card below for the full list of ingredients and quantities.
How to make Roman artichokes
If you’re looking for an easy artichoke recipe, you’ve found it. Prepping the artichokes takes 10-15 minutes, then they’re braised until meltingly tender.
This Italian artichoke recipe uses a simple braising method that results in tender, flavorful artichokes every time.
Pro tip: Prep the artichokes one at a time, rubbing cut sides with lemon as you go to prevent oxidation. Once prepped, place in lemon water while you prepare the rest.
See the recipe card below for full instructions.
Prep the artichokes
The artichokes for this Italian artichoke recipe are prepped all the way down to the heart. The stem is left on for this classic presentation, and trimmed down to the soft center. The base of the artichoke is also trimmed to remove all tough dark green leaves.
Cook the artichokes
The artichokes are placed in a pot and covered tightly so that they steam inside and become meltingly tender.
Tips for success
- Trim generously. Removing all of the tough outer leaves, and trimming the stem and the base ensures a tender result.
- Use fresh herbs. They make a big difference in flavor.
- Don’t skip the mint. It gives this dish its signature Roman flavor.
- Cook until fully tender. The base should be easily pierced with a knife.
- Keep them snug in the pan. This helps them hold their shape while cooking
Recipe FAQs
Yes, baby artichokes may be used, but reduce the cooking time slightly and note that they may not need the choke removed.
Fresh herbs are strongly recommended for the best flavor, especially the mint.
The base of the artichoke should be easily pierced with a knife.
Serving suggestions
Roman artichokes are incredibly versatile. Serve them:
- As a simple appetizer.
- Alongside lemon garlic roasted chicken or grilled tri tip roast.
- It’s a great accompaniment to garlic butter salmon or Mediterranean baked cod.
- With rosemary focaccia bread or your favorite crusty bread to soak up the flavorful sauce.
More appetizer recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Roman Artichokes (Carciofi alla Romana)
Ingredients
- 4 globe artichokes
- 1 large lemon halved
- 3 tablespoons freshly chopped Italian flat leaf parsley
- 2 tablespoons freshly chopped mint
- 3 cloves garlic minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
Instructions
Prep the artichokes:
- Fill a bowl with water and squeeze the juice from 1/2 a lemon into the water and set aside. You'll place the prepped artichokes in the lemon water to prevent them from oxidizing.1 large lemon
- Prep the artichokes one at a time. Cut off the top of the stem of the artichoke, then snap off the tough outer leaves until you reach the soft, pale yellow interior. Cut off the top portion, then scoop out the fuzzy choke with a spoon. Rub cut surfaces with the remaining 1/2 lemon.4 globe artichokes
- Next, slice off the dark green parts of the stem and base of the artichoke with a paring knife. Rub all cut surfaces with lemon, then place the artichokes in lemon water while you prep the rest.
Cook the artichokes:
- Place the parsley, mint, garlic, salt and pepper in a small bowl and stir until combined. Stuff the cavities of each artichoke with the herb mixture and rub on the outside as well. Place the artichokes stem side up in a pot large enough to hold them. Add enough water to come halfway up the base of the artichokes, then drizzle the olive oil into water.3 tablespoons freshly chopped Italian flat leaf parsley, 2 tablespoons freshly chopped mint, 3 cloves garlic, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, 1/3 cup olive oil
- Cover the pot and cook over medium heat until the water begins to boil. Reduce the heat to medium low and cook for 20-30 minutes depending on the size of your artichokes, or until the tip of a knife is inserted into the base of the artichokes easily.
- Remove the artichokes from the pot and place on a serving plate. If the liquid in the pot needs reducing, continue cooking it another 5 minutes or until the water has evaporated and you're left with a silky herb olive oil "sauce". Drizzle the sauce over the artichokes and serve immediately. Enjoy!
Notes
- Pro tip: Prep the artichokes one at a time, rubbing cut sides with lemon as you go to prevent oxidation. Once prepped, place in lemon water while you prepare the rest.
- Cooking time will vary based on the size of your artichokes.
- Be sure to simmer the artichokes on medium low the liquid will evaporate too quickly if cooked at a higher temperature.
- Store leftover braised artichokes in an air tight container in the refrigerator for up to 5 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
