Italian cuisine · Vegetable Dishes

Carciofi alla Romana

Artichokes braised in olive oil with mint and garlic – a Roman spring classic.

Ingredients · for 4 servings

• 8 artichokes
• 1 bunch of mint
• 1 bunch of parsley
• 4 garlic cloves
• 2 lemons
• 150 ml olive oil
• 200 ml water
• Salt
• Pepper

Instructions

1. Trim the artichokes, remove the tough outer leaves and put them straight into lemon water so they do not brown.
2. Finely chop mint, parsley and garlic, then season with salt and pepper.
3. Stuff the herb mixture between the leaves and into the hollowed centre.
4. Pack the artichokes tightly into a pot with the stems pointing upwards.
5. Pour in olive oil and water so they are half covered.
6. Braise gently, covered, for 30 minutes until a knife slides in easily.
7. Serve lukewarm, drizzled with the braising oil.