Roman Style Artichokes - Carciofi Alla Romana
From moltobuono 16 years ago
- 30 minutes to make
- Serves 4
Artichokes are a favourite ingredient in Roman cuisine. They are now in season and available at farmer's markets around our region. There is a specific variety of artichokes that is grown in the Roman countryside. Read more These artichokes are so tender they can be eaten raw with salt, olive oil and lemon juice, if picked when they small. A very traditional way to cook artichokes is 'alla Romana'. Roman style. You need a type of wild mint called mentuccia, which only grows in central Italy. It has small, light green leaves with lighter spots on them and a very strong smell and flavour. It is collected from the fields, although the best one grows out of old walls. If you can't find any mentuccia (that is if you don't live in Italy!) regular mint will do. See less
Ingredients
How to make it
- Prepare the artichokes by disposing of all the tough leaves, by chopping the top part of the remaining leaves and by peeling the bottom part. Quickly rub half a lemon on the artichokes, which will prevent them from darkening. The heart of the stalks can be eaten too. Stuff the artichokes with mint leaves, a little chopped garlic, salt and pepper. Put them upside down (stalk up) into a pot just large enough to contain them, pour a quarter of a glass of extra virgin olive oil and half a glass of water on them. Cover the pot and let cook until tender (the amount of time really depends on the type of artichokes; usually 30 minutes). By this stage, all the water should be gone. Nice with meat or mature cheese. Buon Appetito!
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