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    January 30, 2018

    Roman Style Stuffed Artichokes

    Roman Style Stuffed Artichokes are delicious served with a few slices of lemon and some calamint leaves.
    Roman style artichokes

    All winter long the market is full of globe, or Roman, artichokes.

    Globe artichokes at the market

    There are so many delicious ways to prepare them, but the best way is Roman style stuffed artichokes, or Carciofi alla Romana.
    I usually buy artichokes that have already been partially cleaned at the market, in other words all the tough outer leaves removed, plus the outer layer of the stem. If you can't find them, not to worry, they're easy to prepare:
    I use a melon baller to remove the beard from inside the artichoke.
    Once this is done finely chop a garlic clove, two handfuls of mentuccia (calamint) leaves, a heaping tablespoon of fresh breadcrumbs and a drizzle of extra virgin olive oil. This is enough stuffing for four artichokes to prepare Roman Style Stuffed Artichokes.

    Cleaning artichokes and removing the beard with a melon baller
    Cleaning artichokes

    Use your fingers to put the stuffing into the center of each artichoke, plus some in between the leaves.
    Lay the artichokes sideways in a pan, drizzle with olive oil, ½ cup dry white wine and just enough water to keep the artichokes moist. Cover and cook 20 to 30 minutes, until very tender and most of the liquid has evaporated. Turn the artichokes over occasionally during the cooking process.
    Serve Roman Style Stuffed Artichokes warm or at room temperature.

    When Roman, or globe, artichokes are in season there is nothing like this tender and flavorful winter vegetable!
    When Roman, or globe, artichokes are in season there is nothing like this tender and flavorful winter vegetable!

    Roman Style Stuffed Artichokes, stuffed with garlic, breadcrumbs, and calamint)

    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 25 minutes
    Serves 4-6
    Course: Side Dish
    Cuisine: Italian
    Keyword: artichokes

    Ingredients 
    Metric - U.S. Customary

    • 6 artichokes
    • lemon juice
    • ¼ cup breadcrumbs (optional)
    • 2 cloves garlic finely chopped
    • 4 tablespoons fresh calamint and/or parsley finely chopped
    • 2 tablespoons olive oil
    • 1 teaspoon salt
    • 60 milliliters olive oil (¼ cup)
    • 120 milliliters water (½ cup)
    • 120 millileters dry white wine (½ cup)

    Instructions

    • Clean artichokes by removing the tough outer leaves and peeling away outer layer of the stem.
    • Cut off the top ¼ to ⅓ of the artichoke.
      Artichokes alla romana ingredients
    • Remove the inner beard using a melon baller, then place in acidulated water.
      Cleaning artichokes and removing the beard with a melon baller
    • Once all the artichokes are cleaned, drain well and dry off.
    • Rap the artichokes gently on the cutting board to open them up.
    • Combine the calamint/parsley, 2 tbsp. olive oil, salt and garlic (and bread crumbs, if desired).
    • Place the mixture in the center of each artichoke, then close artichokes up by gently squeezing them together.
    • Put the olive oil, white wine and water in a heavy pot just large enough to hold the artichokes.
    • Add the artichokes and cook until tender and most of the liquid has evaporated, about 20-30 minutes.
      Roman style artichokes
    • Serve hot or at room temperature.

    Notes

    A melon baller works beautifully to remove the inner beard of the artichoke. In alternative use a small spoon.

    Nutrition

    Serving: 90g | Calories: 1372kcal | Carbohydrates: 110g | Protein: 29g | Fat: 90g | Saturated Fat: 12g | Sodium: 3269mg | Potassium: 3131mg | Fiber: 43g | Sugar: 12g | Vitamin A: 1450IU | Vitamin C: 136.6mg | Calcium: 431mg | Iron: 12.8mg
    Tried this recipe?Let us know how it was!

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    Delicious Roman style stuffed artichokes are just about the tastiest winter vegetable side dishes!
    Roman Style Stuffed Artichokes are a scrumptious make-ahead winter vegetable dish!

     

     

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    About

    Wendy at Roscioli
    I’m American and I’ve lived in Italy for nearly four decades with my Italian family. My passion and strength lies in sharing Italian stories, recipes and unique travel insights on my blog, my Flavor of Italy trips and tours, newsletter and podcast. Continue Reading...

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