• Skip to main content
  • Skip to primary sidebar
Our Plant-Based World
menu icon
go to homepage
  • About Us
  • Books
  • Juices
  • Categories
  • Mains
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About Us
    • Books
    • Juices
    • Categories
    • Mains
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Appetizers

    Roman-Style Artichokes (Carciofi alla Romana)

    Updated: Nov 8, 2023 by Gustavo De Obaldia

    Written by Gustavo De Obaldia

    Have you ever had Roman-style artichokes? They're amazing! They have a delicate, almost nutty flavor and are so fun to eat. You start by peeling away the leaves until you get to the soft, delicious artichoke buds. The method for this Roman artichoke recipe uses garlic, salt, and olive oil to give the artichokes a delicious flavor. Best of all, it's easy to make!

    Roman-Style Artichokes
    Jump to Recipe Print Recipe Comments

    Once you've eaten artichoke hearts within the artichoke buds, you're left with a tasty little morsel in the bottom of the bowl. If you've never had one before, I highly recommend trying them. You can find them at most grocery stores or specialty food stores. Enjoy!

    In this recipe, we describe the artichoke's beauty with a traditional dish from Lazio, the "Carciofi alla Romana" (Roman-style artichokes).

    Whether you are from Rome or not, serving "Carciofi alla Romana" will always be a success!

    Jump to:
    • 🤔 The Origins of the Roman Artichokes
    • 🧾 Ingredients
    • 🔪 Instructions
    • 🥡 Storage 
    • 🥢 How to serve
    • ❓FAQ
    • 🇮🇹 Craving more simple Italian dishes
    • 🎥 Video
    • 📋 Recipe
    • 💬 Reviews and Comments

    🤔 The Origins of the Roman Artichokes

    Artichokes are considered a domesticated version of the cardoon and are rooted in Southern Italy.

    At some point, locals developed a local artichoke variety in the coastal area near Rome. This cultivar is known as the carciofo romanesco (Roman artichoke) in recognition of its origins.

    The Romanesco artichoke is rounder than other cultivars and is a little bigger than a tennis ball.

    You will find that the outer leaves are softer than the green ones, meaning we can eat most of the artichoke with little thrown away. Luckily, this has led to them being cooked and eaten whole.

    Roman Artichokes at Campo di Fiori

    🧾 Ingredients

    Nothing is left to chance in preparing this fragrant and straightforward side dish:

    Choose a suitable variety of artichokes (the violet one AKA Romanesco artichoke). This variety is distinguished from the others by its rounder shape and its thornless leaves.

    Picking fresh parsley and mint (or even better: mentuccia), and using the right amount of garlic to flavor the inside.

    Roman-Style Artichokes ingredients
    • Artichokes: The star of the dish, packed with fiber and antioxidants, and known for supporting liver health.
    • Mint (mentuccia): Offers a fresh, aromatic twist and aids in digestion.
    • Parsley: Brings a burst of earthy flavor and is rich in vitamins A, C, and K.
    • Garlic cloves: Infuse the dish with robust flavor and have renowned antimicrobial properties.
    • Extra virgin olive oil: Contributes heart-healthy monounsaturated fats and enhances overall taste.
    • Lemon: Adds brightness and vitamin C, while balancing the flavors.
    • Salt and pepper: Season the dish while also boosting nutrient absorption and aiding in digestion.

    See quantities and complete instructions in the recipe card.

    🔪 Instructions

    cleaned artichokes with their tops trimmed.

    Step 1: Trim the Ends. Snip off the bottom stem and the top of the artichoke leaves; if they come without the tough outer leaves, that's a bonus.

    peel the stems of the artichokes with a potato peeler.

    Step 2: Peel the Stems. Use a vegetable peeler to strip the stems of the artichokes.

    Peeling Artichokes' outer leaves.

    Step 3: Remove Outer Leaves. Take off the tougher outer leaves to prepare the artichokes.

    massaging artichokes to make them softer.

    Step 4: Soften. Gently roll the artichokes on a wooden surface to tenderize them.

    Opening Artichokes leaves.

    Step 5: Open Up. Pry the leaves apart to expose the heart.

    scoop out the inner white fuzzy center.

    Step 6: Scoop the Center. Extract the fuzzy choke inside to avoid any prickly surprises.

    Soaking Artichokes in water an lemon.

    Step 7: Lemon Bath. Submerge the artichokes in a lemon water mixture to prevent browning.

    Stuffing Artichokes by hand with herb and garlic mixture.

    Step 8: Herb Stuffing. Combine chopped herbs, minced garlic, salt, and pepper, then wedge the mixture between the leaves.

    Submerge and Secure: After placing the artichokes in the lemon water bath, cover them with absorbent paper or a clean towel to ensure they stay fully submerged and don't float to the surface.

    artichoke stuffed with the herbs mixed between each of the leaves and center.

    Step 9: Fill and Season. Pack the herb blend generously throughout the artichoke.

    cooking stuffed artichokes, placed upside down in a saucepan with water an oil.

    Step 10: Simmer. Place the artichokes stem-side up in a pan, add olive oil and water, and simmer gently for 20-25 minutes.

    Stabilize with a Plate: For an even simmer and to prevent the artichokes from toppling, rest a tea or serving plate that fits inside the saucepan directly on top of them.

    Roman-style-artichokes

    Step 11: Serve. When ready, take them out and serve. Carchiofi alla Romana can be served warm or at room temperature.

    🥡 Storage 

    In the Fridge:

    • Place any leftover artichokes in an airtight container.
    • Refrigerate for up to 3-4 days for best flavor retention.
    • To reheat, gently warm them in a covered skillet over medium heat until heated through.

    Meal Prep Tip:

    • Prepare the stuffing mixture ahead of time and keep it refrigerated.
    • When ready to serve, stuff the artichokes and cook as directed.
    • This approach saves time and allows the flavors to meld beautifully.

    🥢 How to serve

    dinner table with Roma-Style artichokes, Romanesco Broccoli, and pasta made with a creamy vegan sauce.
    • Bread Pairing: Keep some delightful Italian bread or at hand; trust us, the richly flavored garlic-olive oil blend left at the bottom is worth savoring to the last drop!
    • Bread Recommendations: Opt for an Italian Pagnotta or Focaccia to elevate your meal; they're surprisingly simple to bake and sure to impress.
    • Veggie Companion: Complement your artichokes with our Romanesco Broccoli recipe for a harmonious pairing.
    • Pasta Completer: Round off the feast with pasta draped in a lush, creamy vegan sauce for ultimate satisfaction.

    If you are like us and LOVE artichokes, you should try these Artichokes with a Dipping sauce recipe. An excellent side dish or appetizer.

    ❓FAQ

    When is artichoke season?

    In the Northern Hemisphere, artichokes are in season from March through May (spring season). They can be found in most grocery stores and farmer's markets during this time, but they peak over the month of April.
    We eat artichokes as often as possible throughout the spring and summer months when they're at their peak of freshness, affordability, and deliciousness.  

    🇮🇹 Craving more simple Italian dishes

    • saffron risotto with leaves
      Saffron Risotto
    • lemony garlic pasta served with bread.
      Easy Lemony Garlic Pasta
    • 5 minutes vegan pesto featured
      Vegan Lemon Basil Pesto
    • Italian Eggplant stew served
      Italian Eggplant Stew - 4 Ingredients

    🎥 Video

    ⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

    📋 Recipe

    Roman-Style Artichokes

    Roman-Style Artichokes (Carciofi alla Romana)

    Author: Gustavo De Obaldia
    The simplicity of the ingredients and how they dance together in perfect tune in your palate makes you realize that yes! Less is more!
    5 from 30 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 40 minutes mins
    Course Appetizer, Side Dish
    Cuisine Italian-Inspired, Mediterranean
    Servings 4 Servings
    Calories 326 kcal

    Equipment

    our favorite small saucepan cuisine art.
    (affiliate link)
    Small Saucepan (affiliate link)
    copper measuring cups and spoons.
    (affiliate link)
    measuring cups (affiliate link)

    Ingredients
     
     

    • 4 artichokes purple roman artichokes are better but others work as well
    • 1 cup mint a bunch, preferably mentuccia romana the traditional roman variety
    • 1 cup parsley a bunch
    • 2 cloves garlic
    • ½ cup olive oil extra virgin, pick good fragrant one
    • 1 lemon
    • 1 cup water
    • 1 tablespoon salt adjust at the end
    • 1 tablespoon black pepper
    Prevent your screen from going dark

    Directions
     

    • To prepare the Roman-style artichokes, start by cutting the lemon in half, filling a rather large bowl with water, and squeezing in the half lemon.
    • Cut off the end of the stem and the tip of your artichoke.
    • With your hands, spread the artichoke, to reveal its inner part.
    • Peel the stem and round off the end using a sharp knife. Taking off the center hair-like inside that can pinch. Use a small knife or a corer, and cut out the central part to eliminate the inner white beard. Use a potato peeler or the top of a small spoon.
    • Soak the artichokes inside the lemon water.
    • Cover with absorbent paper or a clean towel to keep the artichokes soaked in water and prevent them from flipping.
    • Prepare the filling, chopping the mint and parsley coarsely. Mince the garlic and mix it with the parsley and mint, along with a pinch of salt and pepper.
    • Roll the leaves and cut them with a knife without chopping them too much.
    • Drain the artichokes, shake them slightly to remove the excess water, and then use the herb mix to stuff them. Place some mix in the core and also between the flower leaves.
    • Transfer the artichokes upside down into a small-medium pan, keeping them fairly close together.
    • Pour in the olive oil followed by the water so that the artichokes are covered up to the stem’s top.
    • Cook for about 20-25 minutes over low heat.
    • Serve. You can serve your Carciofi alla Romana warm or at room temperature as an appetizer with some focaccia or pagnotta Italian bread.

    Video

    Notes

    Keep the oil left to sweep up with bread or other preparations such as simple pasta with garlicky olive oil.

    Nutrition Facts

    Calories: 326kcalCarbohydrates: 20gProtein: 6gFat: 28gSaturated Fat: 4gSodium: 1881mgPotassium: 685mgFiber: 9gSugar: 2gVitamin A: 1772IUVitamin C: 53mgCalcium: 124mgIron: 4mg
    Did you make this recipe?Tag @ourplantbasedworld on Instagram and Hashtag it #ourplantbasedworld so we can see what's cooking!!

    Nutritional Disclaimer

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.

    Affiliate Disclaimer

    Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.

    gustavo de obaldia headshot.
    Gustavo De Obaldia
    Website |  + postsBio

    As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.

    • Gustavo De Obaldia
      https://ourplantbasedworld.com/author/gustavodeobaldia/
      Dairy-Free Ranch Dressing
    • Gustavo De Obaldia
      https://ourplantbasedworld.com/author/gustavodeobaldia/
      Creamy Carrot Hummus without Tahini
    • Gustavo De Obaldia
      https://ourplantbasedworld.com/author/gustavodeobaldia/
      Easy and Protein-packed Yellow Lentil Wraps
    • Gustavo De Obaldia
      https://ourplantbasedworld.com/author/gustavodeobaldia/
      Juice for Bloating Relief Shots

    More Vegan Appetizer Recipes

    • 12 Plant-Based Recipes for every Chinese Zodiac
    • 6 close up pictures of the soup featured in this round up
      6 Must-Have Cozy Vegan Soups for Chilly Days
    • plate with two empanadas, one of which exposing the apple filling.
      Vegan Apple Empanadas
    • carrot hummus without tahini.
      Creamy Carrot Hummus without Tahini

    Reader Interactions

    Comments

      4.97 from 30 votes (20 ratings without comment)

      Leave us a comment or feedback Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Seth W.

      May 07, 2023 at 1:40 pm

      This looks like a fantastic recipe, with all the pictures and writing.

      Unfortunately, with all the advertising and videos popping up, it makes it almost impossible to read and experience.

      Reply
      • Gus

        May 08, 2023 at 9:57 am

        Hi Seth, thank you for your feedback, I actually noted precisely the same over the weekend after some adjustments that were made, and we have taken corrective action now. I'm sure next time you stop by, you will have a better experience. Cheers!

        Reply
    2. Erin

      February 06, 2023 at 9:42 pm

      5 stars
      Amazing recipe! I've always been intimidated by artichokes, but this made it very approachable (and delicious) ... thank you!

      Reply
      • Gus

        February 07, 2023 at 4:56 am

        You are welcome, Erin. I am glad you enjoyed the recipe!

        Reply
    3. Tayler Ross

      April 06, 2022 at 8:16 pm

      5 stars
      This is the absolute BEST way to make artichokes! I've tried lots of recipes and this is by far my favorite!

      Reply
    4. Anjali

      February 28, 2022 at 12:49 am

      5 stars
      These artichokes were the perfect side dish for our dinner tonight!! Fresh and flavorful!

      Reply
      • Gus

        March 04, 2022 at 9:08 am

        I am glad you liked them Anjali! Thanks for you review!

        Reply
    5. Katie

      February 14, 2022 at 12:21 pm

      5 stars
      Such a delicious artichoke recipe! Can’t wait to make it again!

      Reply
      • Gus

        February 15, 2022 at 3:54 pm

        Thanks for your review, Katie! I am glad the recipe was a success!

        Reply
    6. Tara

      January 30, 2022 at 5:47 pm

      5 stars
      I don't cook with artichokes nearly enough. These look fantastic! I love all the bright flavor from the fresh herbs.

      Reply
      • Joaco

        February 01, 2022 at 11:49 pm

        I'm so glad you liked the recipe, Tara! We love cooking with fresh herbs too, they add such a pop of flavor.

        Reply
    7. Mahy

      November 16, 2021 at 1:38 pm

      5 stars
      This is one of the best ways to enjoy artichokes, that's for sure. Simple, healthy and delicious - just perfect!

      Reply
      • Gus

        November 17, 2021 at 5:24 pm

        Mahy, thank you for your review of our artichoke dish! We are so happy to hear that it was a hit with you.

        Reply
    8. Gina

      November 16, 2021 at 12:50 pm

      5 stars
      I grew up eating artichokes like this at every holiday meal, just love them and all the nostalgia they evoke. Purple artichokes are so pretty too - such a wonderful recipe!

      Reply
      • Gus

        November 16, 2021 at 1:11 pm

        I'm so glad you had a chance to enjoy this recipe Gina, and I hope it brought back some good memories!

        Reply
    9. Lucy

      November 16, 2021 at 10:58 am

      5 stars
      These artichokes are seasoned perfectly and go so well with so many different dishes. I will be having them regularly from now on, thank you.

      Reply
      • Gus

        November 16, 2021 at 11:17 am

        Lucy, thank you for your review! I am so glad to hear that you enjoyed these artichokes. We are always working hard on improving our product and we love hearing feedback from our readers.

        Reply
    10. Farah Abumaizar

      November 16, 2021 at 10:22 am

      5 stars
      I love artichokes, and love this simple method of preparing it! Thank you so much for this wonderful recipe

      Reply
      • Gus

        November 18, 2021 at 8:54 pm

        Farah, thank you for your review and kind words. I'm so glad to hear that you enjoyed the artichoke recipe!

        Reply
    11. Mandy Applegate

      November 16, 2021 at 9:12 am

      5 stars
      I love artichokes and this recipe was delicious!

      Reply
      • Gus

        November 16, 2021 at 9:24 am

        Thank you for reviewing our recipe, Mandy! We are so glad to hear that you enjoyed it.

        Reply
    12. Lacey Okonski

      February 08, 2021 at 11:14 pm

      Fantastic recipe. I LOVE artichokes and these were the best. I wish I can one day try this with the authentic ingredients but I made them with regular artichokes and it was still fantastic.

      Reply
      • Gus

        February 09, 2021 at 11:33 am

        Thank you Lacey! I love that you enjoyed the recipe! I am very flattered. Also great to know that the regular artichokes worked out well!

        Reply

    Primary Sidebar

    Natasha and Mitri headshot. Modern Sidebar.

    Welcome To

    Our Plant-Based World!

    Natasha and Mitri here, dishing out a bounty of easy, wholesome and tasty vegan recipes along with some natural alternatives to nourish and care for your hair and skin. Brace yourselves for a delightful journey!

    More about OPBW →

    Trending Recipes

    • crispy mediterranean tofu air fryr recipe fatured.
      Crispy Air Fryer Tofu Nuggets with Mediterranean Marinade

    • Vegan Empanadas
      Vegan Empanadas

    • juice pulp in jar featured.
      What to do with Juice Pulp + Recipes

    • Indian style Brussels sprouts curry featured.
      Indian Style Spiced Brussels Sprouts Curry (Vegan)

    Winter Hits

    • drink to boost immune system, and fight cold and flu
      Drink to boost Immune System, Best Juice for Cold and Flu

    • lemony winter risotto featured
      Lemony Winter Risotto

    • beet carpaccio salad with vinaigrette.
      Beet Carpaccio Salad

    • Coconut pineapple Thai Curry featured image.
      Vegan Coconut Pineapple Thai Curry

    Footer

    Subscribe for latest recipes!

    Sign Up!
    • Privacy Policy
    • Contact
    • Accessibility Policy
    • Affiliate Links Disclaimers
    • Nutritional Disclaimer

    ↑ back to top

    Copyright © 2025 Our Plant-Based World

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.