Roman Artichokes (Carciofi alla Romana)
Roman Artichokes (Carciofi alla Romana) are braised with garlic, parsley, mint, and olive oil until tender and flavorful. This authentic Italian artichoke recipe is the perfect spring appetizer or side dish!
Servings: 4 servings
Calories: 234kcal
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
Serving: 1artichoke | Calories: 234kcal | Carbohydrates: 17g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 415mg | Potassium: 553mg | Fiber: 8g | Sugar: 2g | Vitamin A: 382IU | Vitamin C: 35mg | Calcium: 79mg | Iron: 2mg