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    Home » Recipes » Appetizers

    Published: Jan 12, 2021 · Modified: Mar 3, 2023 · This post contains affiliate links and I will be compensated if you make a purchase after clicking through my links.

    Roman-Style Artichokes (Carciofi alla Romana)

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    Roman-style-artichokes
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    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?

    Roman-Style Artichokes
    Jump to Recipe - Print Recipe

    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).

    Roman-style-artichokes
    Roman-style-artichokes

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

    Restaurant Sign Rome
    Sign of Nonna Betta restaurant at the Roman Ghetto
    Jump to:
    • 🤔 The Origins of the Roman Artichokes
    • 🧾 Ingredients
    • 🔪 Instructions
    • 🥡 Storage 
    • ❓FAQ
    • 🇮🇹 Craving more simple Italian dishes
    • 📋 Recipe
    • 🌡️ Food safety
    • 💬 Reviews and Comments

    🤔 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.

    Roman-Style Artichokes
    Roman Artichokes at Campo di Fiori
    Roman Artichokes (carciofi in English) 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 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
    • 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.

    raw artichokes
    peel the stems
    Peeling Artichokes
    Peeling Artichokes
    rolling artichokes to make them softer
    rolling artichokes to make them softer

    Spread apart the leaves of the artichoke.

    Opening Artichokes

    Taking off the center hair-like inside that can pinch.

    scoop out the inner white
    scoop out the inner white
    Opening Artichcokes
    Opening Artichcokes

    Place the artichokes inside a bowl with water and lemon.

    Soaking Artichokes
    Soaking Artichokes in lemon water

    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.

    Roman-Style Artichokes
    Stuffing Artichokes
    Stuffing Artichokes
    stuffed artichokes
    Roman-Style Artichokes
    Roman-style-artichokes
    Make sure the artichokes don't flip

    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.

    Roman-style-artichokes

    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!

    Roman-Style Artichokes

    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.

    Roman-Style Artichokes Table

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

    Roman-Style-Artichokes

    ❓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
      Recipe for Saffron Risotto
    • Lemony Spaghetti
      Italian Summer Pasta with Lemon and Garlic
    • 5 minutes vegan pesto featured
      5 minutes Vegan Pesto
    • Italian Eggplant stew served
      Italian Eggplant Stew - 4 Ingredients

    ⭐ 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)

    Gus
    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 28 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 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!!
    Nutrition Facts
    Roman-Style Artichokes (Carciofi alla Romana)
    Amount per Serving
    Calories
    326
    % Daily Value*
    Fat
     
    28
    g
    43
    %
    Saturated Fat
     
    4
    g
    25
    %
    Sodium
     
    1881
    mg
    82
    %
    Potassium
     
    685
    mg
    20
    %
    Carbohydrates
     
    20
    g
    7
    %
    Fiber
     
    9
    g
    38
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    1772
    IU
    35
    %
    Vitamin C
     
    53
    mg
    64
    %
    Calcium
     
    124
    mg
    12
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
     
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    🌡️ 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.

    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.

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      Recipe Rating




    1. Lacey Okonski says

      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 says

        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
    2. Mandy Applegate says

      November 16, 2021 at 9:12 am

      5 stars
      I love artichokes and this recipe was delicious!

      Reply
      • Gus says

        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
    3. Farah Abumaizar says

      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 says

        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
    4. Lucy says

      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 says

        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
    5. Gina says

      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 says

        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
    6. Mahy says

      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 says

        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
    7. Tara says

      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 says

        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
    8. Katie says

      February 14, 2022 at 12:21 pm

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

      Reply
      • Gus says

        February 15, 2022 at 3:54 pm

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

        Reply
    9. Anjali says

      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 says

        March 04, 2022 at 9:08 am

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

        Reply
    10. Tayler Ross says

      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
    11. Erin says

      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 says

        February 07, 2023 at 4:56 am

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

        Reply

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