Chef Graziella
Arancini alla Siciliana
Golden fried rice balls from Sicily, where Arab culinary influence meets Italian home cooking. The saffron-perfumed rice conceals a heart of slow-simmered ragù and sweet peas.
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Carciofi alla Romana
Created by
Rome's springtime ritual: whole artichokes stuffed with mint and garlic, braised upside-down until the leaves pull away like butter. The technique is precise, the reward profound.
Appetizers & Snacks
Italian, Roman
Dinner Party
Special Occasion
45 min
Active Time
45 min cook•1 hr 30 min total
Yield4 servings
The artichoke is not a vegetable that gives itself easily. You must earn it. The outer leaves are armor. The choke wants to choke you. Only proper cleaning, patient braising, and the right aromatics transform this thorny thing into something worth the effort.
Romans have understood this for centuries. Carciofi alla romana is one of two great Roman artichoke preparations (the other is carciofi alla giudia, fried crisp in the Jewish tradition). This version braises the artichokes upside-down, stems pointing to heaven, in olive oil scented with mint and garlic. The mint is essential. Not basil, not oregano, not thyme. Mint. This is Roman cooking, and Romans use mint with artichokes the way Genovesi use basil with everything.
The technique seems odd until you understand it. Cooking the artichokes inverted allows the oil and steam to penetrate between the leaves, tenderizing them uniformly. The stems, once peeled of their bitter outer layer, are as delicate as the heart itself. To discard them is waste. To serve this dish without them is to miss the point entirely.
Carciofi alla romana belongs to the cucina romanesca tradition that predates Italian unification, rooted in the cooking of the Roman campagna. The dish reached its refined form in the trattorias around Campo de' Fiori by the late 19th century, though Roman home cooks had been braising artichokes with wild mint gathered from hillsides for generations before anyone thought to write it down.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
globe artichokes
Quantity
4 large
with stems attached
lemons
Quantity
2
halved
fresh mint leaves
Quantity
1/2 cup
roughly chopped
garlic cloves
Quantity
3
minced fine
fresh flat-leaf parsley
Quantity
1/4 cup
chopped fine
kosher salt
Quantity
to taste
black pepper
Quantity
to taste
freshly ground
extra virgin olive oil
Quantity
3/4 cup
water
Quantity
1 cup
| Ingredient | Quantity |
|---|---|
| globe artichokeswith stems attached | 4 large |
| lemonshalved | 2 |
| fresh mint leavesroughly chopped | 1/2 cup |
| garlic clovesminced fine | 3 |
| fresh flat-leaf parsleychopped fine | 1/4 cup |
| kosher salt | to taste |
| black pepperfreshly ground | to taste |
| extra virgin olive oil | 3/4 cup |
| water | 1 cup |
Equipment Needed
- •Heavy lidded pot or Dutch oven just wide enough to hold artichokes snugly
- •Paring knife
- •Vegetable peeler
- •Small spoon or melon baller for removing chokes
- •Large bowl for acidulated water
Instructions
- 1
Prepare acidulated water
Fill a large bowl with cold water and squeeze in the juice of one lemon, dropping the halves into the bowl. This prevents the artichokes from oxidizing as you work. They turn brown within minutes of cutting. You must work quickly and have the water ready before you begin.
- 2
Clean the artichokes
This is where most cooks fail. Working with one artichoke at a time, snap off the tough outer leaves until you reach leaves that are pale yellow-green and tender at the base. You will remove more than you expect. Cut off the top third of the artichoke with a sharp knife. Using a paring knife, trim around the base where you removed the outer leaves, removing any dark green patches. Peel the stem with a vegetable peeler, leaving it attached. The stem, once peeled, is as tender and flavorful as the heart.
Romans use a small variety called mammole or romanesco, which have almost no choke. With larger globe artichokes, you must remove the fuzzy choke. Spread the inner leaves apart and scrape out the hairy center with a small spoon. - 3
Remove the choke
Spread the leaves of each cleaned artichoke gently to expose the center. Using a small spoon or melon baller, scrape out the fuzzy choke and any purple-tipped inner leaves. Be thorough. The choke is inedible and unpleasant. Rub all cut surfaces with lemon and drop the artichoke into the acidulated water. Repeat with remaining artichokes.
- 4
Prepare the filling
Combine the chopped mint, minced garlic, and parsley in a small bowl. Season generously with salt and pepper. Mix well. This mixture, called the battuto, goes into the center of each artichoke.
- 5
Stuff the artichokes
Remove the artichokes from the water and shake off excess liquid. Gently spread the leaves apart and press the mint mixture into the center cavity and between the inner leaves. The leaves should close back around the filling. Do not force too much filling in. What you keep out matters.
- 6
Arrange in the pot
Choose a heavy pot just wide enough to hold the artichokes snugly, stems pointing up. This is essential. The artichokes braise upside-down, with their heads in the oil. Place them stem-up in the pot, fitting them close together so they support each other. Pour the olive oil over them, letting it run down between the leaves. Add the water to the pot.
- 7
Braise the artichokes
Bring the liquid to a simmer over medium heat. Reduce heat to low, cover the pot, and cook until the artichokes are completely tender when pierced at the base with a knife, 35 to 45 minutes. The timing depends on the size and freshness of your artichokes. Check after 30 minutes. If the liquid evaporates before the artichokes are done, add a few tablespoons of water.
The artichokes are done when a knife slides easily into the base with no resistance. Undercooked artichokes are stringy and unpleasant. Better to overcook slightly than to serve them tough. - 8
Serve properly
Remove the lid and let the artichokes cool in the pot for 10 minutes. Transfer to a serving plate, stem-side up, and spoon the braising liquid over them. Serve warm or at room temperature. Romans argue about which is correct. Both are right. Squeeze the remaining lemon over the top just before serving.
Chef Tips
- •Seek out artichokes with long stems still attached. The stem is not a handle to discard; it is part of the vegetable. Peeled and braised, it tastes exactly like the heart.
- •The garlic here is restrained: three cloves for four artichokes, minced fine so it melts into the filling. This is not the place for whole cloves or heavy-handed seasoning.
- •Mentuccia, the wild mint Romans prefer, has smaller leaves and a more delicate flavor than common spearmint. If you cannot find it, use the freshest spearmint available. Dried mint is useless here.
- •If serving at room temperature, let the artichokes cool in their braising liquid. They continue to absorb flavor and remain moist. Refrigerating them ruins the texture. Serve within a few hours.
Advance Preparation
- •Artichokes can be cleaned up to two hours ahead and held in acidulated water. Do not stuff them until ready to cook.
- •The finished dish is best served within three hours. Refrigeration changes the texture of the leaves and dulls the flavor of the mint.
- •Romans often make these in the morning and serve them at room temperature for a late lunch. This is the proper rhythm.
Frequently Asked Questions
Nutrition Information
1 serving (about 200g)
Calories
380 calories
Total Fat
35 g
Saturated Fat
5 g
Trans Fat
0 g
Unsaturated Fat
29 g
Cholesterol
0 mg
Sodium
700 mg
Total Carbohydrates
16 g
Dietary Fiber
7 g
Sugars
2 g
Protein
4 g
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