Side Dish

Carciofi alla Romana

Name: Carciofi alla Romana
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: italian
Ingredients: 4 pcs artichoke medium, tender inner leaves only; 2 pcs lemon juiced; 0.25 cup fresh mint finely chopped; 0.25 cup fresh parsley finely chopped; 2 clove garlic minced; 0.25 cup olive oil; 0.5 cup white wine dry (optional); 1 cup vegetable broth; 0.5 tsp salt; 0.25 tsp black pepper freshly ground

These tender Roman-style artichokes are braised until buttery soft with fresh herbs. They are a classic side dish, naturally vegan, and highlight the delicate flavor of fresh artichokes.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Medium
Per serving: 311 kcal

VeganVegetarianGluten-free

Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

4 pcsartichoke, medium, tender inner leaves only
2 pcslemon, juiced
0.25 cupfresh mint, finely chopped
0.25 cupfresh parsley, finely chopped
2 clovegarlic, minced
0.25 cupolive oil
0.5 cupwhite wine, dry(optional)
1 cupvegetable broth
0.5 tspsalt
0.25 tspblack pepper, freshly ground

Equipment

paring knife · vegetable peeler · large bowl · dutch oven · spoon · cutting board

The method

Step by step

1
Prepare a large bowl of cold water with the juice of one lemon; this will prevent the artichokes from browning.
Cook’s note: The lemon water is crucial for keeping the artichokes vibrant.
2
Trim the artichokes by first snapping off the tough outer leaves until you reach the paler, more tender inner leaves.
About 10 min
Cook’s note: You'll know you're close when the leaves start to feel softer and are lighter in color.
3
Cut off the top third of the artichoke, then peel the tough outer layer from the stem and around the base.
Cook’s note: Use a paring knife or vegetable peeler for the stem and base.
4
Scoop out the fuzzy choke from the center of each artichoke using a spoon or melon baller.
Cook’s note: Be thorough to remove all the fuzzy parts, as they are inedible.
5
Immediately place each trimmed artichoke into the acidulated lemon water to prevent oxidation.
6
In a small bowl, combine the fresh mint, fresh parsley, and minced garlic with a pinch of salt and pepper.
About 2 min
7
Remove the artichokes from the lemon water, shake off excess liquid, and gently open up the leaves of each artichoke.
8
Stuff the herb and garlic mixture into the center of each artichoke and between the leaves.
About 5 min
Cook’s note: Don't overstuff; just enough to impart flavor.
9
In a deep, heavy-bottomed pot or Dutch oven, arrange the stuffed artichokes snugly upright.
About 2 min
Cook’s note: They should fit relatively tightly to help them steam evenly.
10
Pour the olive oil, remaining lemon juice, white wine (if using), and vegetable broth over and around the artichokes.
11
Add salt and black pepper to the liquid.
12
Bring the liquid to a gentle simmer over medium heat, then reduce the heat to low, cover the pot, and braise for 30-35 minutes.
About 35 min
Cook’s note: The artichokes are done when a knife easily pierces the stem and base, and the outer leaves are tender.
13
Remove the artichokes from the pot and let them cool slightly before serving.
Cook’s note: Serve warm or at room temperature.

Per serving

Nutrition

72%Score

Calories: 311.1kcal
Protein: 11.1g
Carbs: 40.8g
Fat: 14.4g
Fibre: 18.1g
Sugar: 5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Carciofi alla Romana in an airtight container in the refrigerator.

Reheating

Gently reheat in a microwave or on the stovetop over low heat with a splash of vegetable broth.