Carciofi Alla Romana
This is a side dish that truly steals the show. I grew up eating these fantastic Roman Style Artichokes, and I could eat them every day; they are just that delicious! They are incredibly tender, full of flavor, and gorgeous (just like you are). These are a specialty from my hometown of Rome, and these tender artichoke hearts will always have a very special place in my heart. Here’s how I make them:
Ingredients
- 4 globe artichokes
- ½ lemon
- 2 garlic cloves, peeled
- A handful of mint leaves
- A handful of parsley (leaves and stems separated)
- A pinch of salt
- 4 tablespoons olive oil
- A scrunch of pepper
Method
- First, clean the artichokes. Start by removing most of the leaves until you get to its very core, where the artichoke will start to look a paler shade of green. Using a sharp chef’s knife, trim the spiky leaves off the artichoke heart, then use a spoon to scrape away all the fuzzy chokes. To finish, use your pairing knife to peel any rough skin away from the bottom of the artichoke and stem.
- Once cleaned, place the prepared artichoke in a bowl of water with ½ lemon squeezed in it to keep the artichokes from browning.
- With a mortar and pestle, prepare your herb paste by mashing the garlic cloves, mint, parsley leaves, salt, olive oil, and pepper until a bright green paste forms.
- Once your paste is ready, spread it on the artichokes (inside and outside).
- Place the parsley stems in a medium size pan with olive oil and bring it to a slight sizzle. Place your artichokes in the pan upside down and let them sizzle for 2-3 minutes. Pour in some water until the artichokes are halfway submerged. Cover with some parchment paper (this will prevent the water from evaporating too quickly).
- Put the lid on and let them cook for 30 to 40 minutes on a medium flame. (Check on them periodically since they can take less or longer depending on the stove and type of artichokes).
- Once the water is evaporated, and the artichokes are soft (you can use a toothpick to determine softness), remove from heat and plate them immediately.
