All winter long the market is full of globe, or Roman, artichokes.
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.
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, 1/2 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.
Please note that the below printable recipe can be viewed and printed in either metric or U.S. conventional measurements; just click on your preference within the recipe.
Roman Style Stuffed Artichokes, stuffed with garlic, breadcrumbs, and calamint)
- 6 artichokes
- lemon juice
- 1/4 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 (1/4 cup)
- 120 milliliters water (1/2 cup)
- 120 millileters dry white wine (1/2 cup)
- Clean artichokes by removing the tough outer leaves and peeling away outer layer of the stem.
Cut off the top 1/4 to 1/3 of the artichoke.
Remove the inner beard using a melon baller, then place in acidulated water.
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.
Serve hot or at room temperature.
A melon baller works beautifully to remove the inner beard of the artichoke. In alternative use a small spoon.
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