Roman-Style Artichokes (Carciofi alla Romana)
The simplicity of the ingredients and how they dance together in perfect tune in your palate makes you realize that yes! Less is more!
Italian, Mediterranean, Vegan, Vegetarian
purple roman artichokes are better but others work as well
a bunch, preferably mentuccia romana the traditional roman variety
extra virgin olive oil
good fragrant one
adjust at the end
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, use a small knife or a
, and cut out the central part to eliminate the inner white beard.
Peel the stem and round off the end using a
. Taking off the center hair-like inside that can pinch.
Place the artichokes inside the lemon water.
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.
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.
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
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.
Cover with a lid and cook for about 30 minutes over low heat.
You can serve your Carciofi alla Romana (Roman-style artichokes) warm.
Keep the oil left to sweep up with bread or other preparations such as simple pasta with garlicky olive oil.
1-pot, artichokes, instant pot, one pot, traditional
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