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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)

Serves 4-6
Course Side Dish
Cuisine Italian
Keyword artichokes
Prep Time 25 minutes
Calories 1372kcal


  • 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.
    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.


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


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