Have you ever had Roman-style artichokes? They're amazing! They have a delicate, almost nutty flavor, and they're 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! So why not give it a try?
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 giving them a try. You can find them at most grocery stores or specialty food stores. Enjoy!
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!
Jump to:
🤔 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.
🧾 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 its thornless leaves.
Picking fresh parsley and mint (or even better: mentuccia), and using the right amount of garlic to flavor the inside.
- Artichokes
- Mint (mentuccia)
- Parsley, a bunch
- Garlic cloves
- Extra virgin olive oil
- Lemon
- Salt and pepper
See quantities and complete instructions in the recipe card.
🔪 Instructions
Cut off the end of the stem and the tip of your artichoke's outer leaves. Sometimes you can find artichokes without the outer leaves. Here in Italy, in the farmer's market, they even take them out for you.
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 mix with the minced garlic, 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.
Slow cooking. Boil for 20-25 minutes over low heat.
When ready, take them out and serve. Carchiofi alla Romana can be served warm or at room temperature.
🥡 Storage
Roman-Style Artichoke's 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 or Focaccia 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.
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
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 us @ourplantbasedworld on Instagram. Cheers!
📋 Recipe
Roman-Style Artichokes (Carciofi alla Romana)
Equipment
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
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.
Video
Notes
Nutrition Facts
🌡️ Food safety
- 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 a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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.
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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.
Seth W. says
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.
Gus says
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!
Erin says
Amazing recipe! I've always been intimidated by artichokes, but this made it very approachable (and delicious) ... thank you!
Gus says
You are welcome, Erin. I am glad you enjoyed the recipe!
Tayler Ross says
This is the absolute BEST way to make artichokes! I've tried lots of recipes and this is by far my favorite!
Anjali says
These artichokes were the perfect side dish for our dinner tonight!! Fresh and flavorful!
Gus says
I am glad you liked them Anjali! Thanks for you review!
Katie says
Such a delicious artichoke recipe! Can’t wait to make it again!
Gus says
Thanks for your review, Katie! I am glad the recipe was a success!
Tara says
I don't cook with artichokes nearly enough. These look fantastic! I love all the bright flavor from the fresh herbs.
Joaco says
I'm so glad you liked the recipe, Tara! We love cooking with fresh herbs too, they add such a pop of flavor.
Mahy says
This is one of the best ways to enjoy artichokes, that's for sure. Simple, healthy and delicious - just perfect!
Gus says
Mahy, thank you for your review of our artichoke dish! We are so happy to hear that it was a hit with you.
Gina says
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!
Gus says
I'm so glad you had a chance to enjoy this recipe Gina, and I hope it brought back some good memories!
Lucy says
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.
Gus says
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.
Farah Abumaizar says
I love artichokes, and love this simple method of preparing it! Thank you so much for this wonderful recipe
Gus says
Farah, thank you for your review and kind words. I'm so glad to hear that you enjoyed the artichoke recipe!
Mandy Applegate says
I love artichokes and this recipe was delicious!
Gus says
Thank you for reviewing our recipe, Mandy! We are so glad to hear that you enjoyed it.
Lacey Okonski says
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.
Gus says
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!