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Roman Braised Artichokes with Wild Mint and Garlic (Carciofi alla Romana)
Rome's most poetic spring antipasto: whole tender globe artichokes stuffed with wild mint, garlic, and flat-leaf parsley, braised upside-down in white wine and golden olive oil.
Prep
20 min
Cook
30 min
Total
50 min
Ingredients
servings
4
- Globe artichokes, trimmed with stems attached4 pc
- Fresh mint leaves, finely chopped2 tbsp
- Fresh flat-leaf parsley, finely chopped2 tbsp
- Garlic cloves, minced fine2 clove
- Extra virgin olive oil80 ml
- Dry white wine100 ml
- Lemon for acidulated water1 pc
Preparation Steps
1
Trim tough outer leaves and stem peel from artichokes. Tap tops gently on board to open leaves. Keep in lemon water to prevent browning.
10 min timer
2
Mix minced garlic, mint, parsley, salt, and pepper. Generously stuff the aromatic herb mixture into the center of each artichoke.
5 min timer
3
Stand artichokes stem-up in a snug pan. Add olive oil, white wine, and warm water halfway up the bulbs. Cover tightly and simmer for 30 minutes until butter-tender.
30 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
240
Protein
4.5g
Carbohydrates
14g
Fat
18g
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
