Stuffed Roman-style artichokes are a traditional and beloved dish of Roman cuisine.
This delicious preparation is characterized by the use of artichokes, ‘mammole,’ one of the most iconic ingredients of the Italian culinary tradition, filled with a flavorful mix that includes breadcrumbs, garlic, parsley, and sometimes even anchovies and the essential mint.
The dish is then slowly stewed with olive oil, white wine, and water, creating a symphony of flavors that celebrates the simplicity and richness of Italian cuisine.
The stuffed Roman-style artichokes are a perfect example of how a few fresh and quality ingredients can bring a flavorful and simple side dish to the table.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 pieces
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients for Stuffed Roman-style Artichokes
- 4 mammole artichokes
- 1.75 oz chopped parsley
- 8 leaves mint
- 5 fillets anchovies in oil
- 2.1 oz breadcrumbs (or stale bread crumbs)
- 1.05 oz grated Parmesan cheese
- 1 clove garlic
- 2 pinches salt
- to taste black pepper (ground)
- 4 tbsps extra virgin olive oil
- 1 glass water
- Half glass white wine
Preparation of Stuffed Roman-style Artichokes
First, clean the artichokes by removing the end of the stem and the tougher outer leaves, then cut the tips.
In a large bowl filled with water, add the juice of 1 lemon and the lemon pieces themselves, then as you clean the artichokes, immerse them in the acidulated water.
Finely chop parsley, mint, garlic, and anchovies and in a small bowl mix them with breadcrumbs and Parmesan cheese.
Season with salt and pepper.
Dry the artichokes and with your help spread them as much as possible, then stuff them in the core and between the leaves, pressing well to make the stuffing go all the way down.
In a tall-sided pot, heat the extra virgin olive oil, then arrange the artichokes with the stem facing up.
Pour over the wine and water and bring to a boil.
Once boiling, lower the heat, cover with the lid, and cook the stuffed Roman-style artichokes.
Before turning off the heat, pierce the center with a toothpick to check for doneness.
Serve them drizzled with their cooking juices, which should be reduced and creamy.
How to store the traditional Roman-style artichokes
The Roman-style artichokes can be stored in the refrigerator inside an airtight container for 2 days.
If you prefer, you can freeze them in suitable freezer containers.
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