Roman Style Artichokes is a dish that combines tradition, flavour and simplicity. During spring – time this side-dish (we love to prepare it as a main dish as well…) is served and prepared in many restaurants and house kitchens all around Rome and Lazio region. Mammole artichoke, with a rounded shape and without thorns, is the most suitable variety to prepare this recipe.
If you are lucky enough to find this type of artichoke in your home country, don’t miss the chance to prepare it following our recipe! 🙂
Roman Style Artichokes
|Preparation Time: 10 min||Cooking Time: 25 min|
|TOTAL TIME: |
- 4 Mammole or Globe type artichokes
- 1 garlic clove
- 2 tbsp fresh parsley and fresh Roman mint (mentuccia)- lesser calamint, washed and minced
- juice from 1 lemon
- 4-5 tbsp EVO oil
- salt, to taste
- Fill a bowl with cold water, and add the lemon juice.
- Rinse the artichokes and dry them with a paper towel. With a sharp knife, cut off and discard the top of the artichoke. Snap off the tough outer leaves (about 2 layers of leaves) until you get the internal tender yellow pale leaves.
- Cut the stem leaving 2-3 cm attached to the base, and then peel off the tough layer of the stem.
- In the same way clean the cut-off part, chop in small pieces and keep aside.
- In a bowl mix parsley, garlic, salt, and 2 tbsp of oil very well.
- Using your hands gently spread the leaves of the artichokes. Insert the filling between each leaf.
- Place the artichokes upside down into a sauce-pan with high sides, and large enough to hold them one close to the other one.
- Add EVO oil (about 6-8 tbsp), and sprinkle with salt.
- Pour some water, (you have to cover the artichokes for about one cm), and add the stems in the pan as well. Close with a lid and cook on low-medium heat for about 25 min or until the water is totally absorbed.