Carciofi alla Romana

Ingredients

Equipment Needed

• •Heavy Dutch oven or braising pot sized to hold artichokes snugly
• •Vegetable peeler
• •Small spoon or melon baller for removing choke
• •Sharp chef's knife

Instructions

1. 1

   Prepare acidulated water

   Fill a large bowl with cold water and squeeze in the juice of one lemon. Drop the squeezed halves into the water. This prevents the artichokes from oxidizing as you work. Keep the remaining lemon half nearby to rub the cut surfaces.

2. 2

   Trim the artichokes

   Working with one artichoke at a time, snap off the dark outer leaves until you reach the pale yellow-green inner leaves. These outer leaves are tough and bitter. Do not be timid. You will remove more than you expect. Cut off the top third of the artichoke with a sharp knife. Trim the base where the leaves were removed. Peel the stem with a vegetable peeler, removing the fibrous outer layer to reveal the pale, tender core. Do not remove the stem. It is edible and delicious when peeled properly.

   The stem is an extension of the heart. Peeled properly, it has the same silky texture. Cutting it off wastes the best part of the artichoke.
3. 3

   Remove the choke

   Spread the inner leaves apart gently with your thumbs to expose the fuzzy choke in the center. Use a small spoon or melon baller to scrape out the hairy fibers, rotating the artichoke as you work. The choke must be completely removed. Any fibers left behind will be unpleasant to eat. Rub all cut surfaces with the remaining lemon half and place the artichoke in the acidulated water. Repeat with the remaining artichokes.

4. 4

   Make the stuffing

   In a small bowl, combine the chopped mint, parsley, minced garlic, salt, and pepper. Mix thoroughly with your fingers. The mixture should be fragrant and slightly damp from the herbs.

5. 5

   Stuff the artichokes

   Remove the artichokes from the water and shake off excess liquid. Gently spread the leaves and push the herb mixture between them, working from the outside toward the center. Use about two tablespoons per artichoke. Press some of the mixture into the cavity where the choke was removed. The stuffing should be distributed throughout, not concentrated in one place.

6. 6

   Arrange in the pot

   Choose a heavy pot or Dutch oven just large enough to hold the artichokes snugly in a single layer. They should support each other. Place them stem-side up. This is essential. The oil must run down into the leaves as they cook. Pour the olive oil over and around the artichokes. Add the water to the pot. Season with a pinch more salt.

7. 7

   Braise slowly

   Cover the pot and place over medium heat until the liquid begins to simmer. Reduce the heat to low. The liquid should barely bubble. Braise for 45 minutes to one hour, checking occasionally. Add a few tablespoons of water if the pot becomes dry. The artichokes are done when a fork slides easily into the heart with no resistance and the outer leaves pull away without effort.

   If the liquid evaporates before the artichokes are tender, add water sparingly. You want enough to create steam but not so much that you are boiling them. The olive oil should remain the primary cooking medium.
8. 8

   Rest and serve

   Remove the pot from heat and let the artichokes rest, uncovered, for at least 15 minutes. They may be served warm or at room temperature, which is traditional in Rome. Place each artichoke on a plate stem-up, spoon some of the cooking liquid over the top, and serve. Provide extra plates for discarded leaves.

Chef Tips

• •Roman artichokes (carciofi romaneschi) are nearly impossible to find in America. Large globe artichokes work adequately, but you must be more aggressive in removing tough leaves. If the leaves seem fibrous when you bite them, you have not trimmed enough.
• •True mentuccia (Calamintha nepeta) grows wild in central Italy and has a flavor between mint and oregano. The combination of spearmint and parsley is the closest approximation available. Do not use peppermint. It overwhelms everything.
• •The artichokes must fit snugly in the pot and stand upright on their own. If they fall over, the oil will not penetrate the leaves properly. Choose your pot accordingly.

Advance Preparation

• •The artichokes can be trimmed up to four hours ahead and held in acidulated water in the refrigerator. Stuff them just before cooking.
• •The finished dish holds well at room temperature for up to two hours and in fact improves as the flavors settle. Refrigerate for longer storage and return to room temperature before serving.

Frequently Asked Questions

Nutrition Information

1 serving (about 165g)