Roman-Style Artichokes became our new obsession. The simplicity of the ingredients and how they dance together in perfect tune with your palate makes you realize that yes: Less is more!
In this recipe, we tell you about 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!
The Origins of the Roman Artichokes
Artichokes are thought to be a domesticated version of the cardoon and have their root 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 those of the green ones meaning that we can eat most of the artichoke with little thrown away. Luckily, this has led to them being cooked and eaten whole.
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 its thornless leaves.
Picking fresh parsley and mint (or even better: mentuccia), and using the right amount of garlic to flavor the inside.
- Mint (mentuccia)
- Parsley a bunch
- 2 garlic cloves
- Olive oil
- Salt and pepper
See quantities and full instructions in the recipe card.
Cut off the end of the stem and the tip of your artichokes outer leaves.
Spread apart the leaves of the artichoke.
Taking off the center hair-like inside that can pinch.
Place the artichokes inside a bowl with water and lemon.
Prepare the filling (chop the herbs) and rub the lemon on the outer edges of the artichokes.
Roll the artichokes in a mix of salt and pepper.
Fill the Artichokes with the Herbs Mix.
Transfer the artichokes upside down into a small-medium pan and pour the olive oil and water. Let it cook.
When ready, take them out and serve. Carchiofi alla Romana can be served warm.
Roman-Style Artichokes leftover oil is excellent. Enjoy it eating with plain bread or using it as a simple, delicious sauce for your next pasta.
Also, Artichokes are healthy. Find more about the benefits of eating artichokes.
Don't forget to have some good Italian Bread close. The garlicky olive oil mix left deserves all the sweeping honor! It has some SERIOUS flavor embedded!
Try this Italian Pagnotta Bread if you feel like impressing your guests! It is pretty easy to make!
Try this Romanesco Broccoli recipe that pairs very well with the Carciofi (artichokes).
We had a full meal with some pasta with this delicious and creamy vegan sauce.
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?
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Recipe: Roman-Style Artichokes (Carciofi alla Romana)
- 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 garlic cloves
- ½ cup extra virgin olive oil good fragrant one
- 1 lemon
- 1 cup water
- 1 tablespoon salt adjust at the end
- 1 tablespoon black pepper
- 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.1 lemon
- Cut off the end of the stem and the tip of your artichoke.4 artichokes
- With your hands, spread the artichoke, use a small knife or a corer, and cut out the central part to eliminate the inner white beard.4 artichokes
- Peel the stem and round off the end using a sharp knife. Taking off the center hair-like inside that can pinch.4 artichokes
- Soak the artichokes inside the lemon water.4 artichokes, 1 lemon
- Cover with absorbent paper to keep the artichokes soaked in water and prevent them from flipping.
- Prepare the filling, chopping the mint and parsley coarsely.1 cup mint, 1 cup parsley
- Roll the leaves and cut them with a knife without chopping them too much.
- Mince the garlic and mix it with the parsley and mint, along with a pinch of salt and pepper.1 cup mint, 1 cup parsley, 2 garlic cloves, 1 tablespoon salt, 1 tablespoon black pepper
- Drain the artichokes, shake them slightly to remove the excess water, and then use the mix to stuff them.
- Rub them with salt and pepper on the cutting board.1 tablespoon salt, 1 tablespoon black pepper
- Transfer the artichokes upside down into a small-medium pan, keeping them fairly close together.
- Pour in the oil followed by the water so that the artichokes are covered up to the stem’s top.½ cup extra virgin olive oil, 1 cup water
- Cover with a lid and cook for about 30 minutes over low heat.
- Serve. You can serve your Carciofi alla Romana (Roman-style artichokes) warm.
We sometimes take for granted that we have years (or decades) of cooking experience that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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.
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