Roman-style artichokes are a typical side dish of Lazio cuisine, a true delight for the palate. Tender like butter, they can be prepared in very little time with a few simple ingredients.
The artichokes are first cleaned by removing the tougher outer leaves until reaching a soft and tender heart. The artichokes are then flavored with a mixture of garlic and aromatic herbs, and cooked in a pan with plenty of olive oil.
The peculiarity of this dish lies in both the quality of the artichoke and the cooking method, strictly upside down.
The final result is a dish with a simple and rustic flavor and a pleasantly soft texture.
Perfect to accompany with plenty of rustic bread to soak up the sauce!
The Romanesco artichoke is a great ally at the table for our well-being: rich in fiber, potassium, magnesium, and iron, it is recommended not only for a low-calorie diet but also for those suffering from hypertension.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 201.87 (Kcal)
- Carbohydrates 16.52 (g) of which sugars 1.71 (g)
- Proteins 3.93 (g)
- Fat 12.13 (g) of which saturated 1.77 (g)of which unsaturated 0.21 (g)
- Fibers 7.56 (g)
- Sodium 659.52 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Roman-Style Artichokes
- 6 artichokes
- 1 bunch mint
- 1 bunch parsley
- 3 cloves garlic
- 2/3 cup dry white wine (150 ml)
- to taste fine salt
- to taste water
- to taste extra virgin olive oil (quite generous)
- 1 lemon
Tools
- Pan
- Lid
Steps
Roman-Style Artichokes
Prepare a bowl with water and squeeze the juice of one lemon into it.
Also add the lemon halves.
Take the first artichoke and cut the stem, then remove the outer leaves.
Cut off the tips, then open it well and clean out the inner fuzz.
Submerge it in the bowl. Then clean the stem and add it to the bowl.
Repeat the procedure for all the artichokes.
Cover with paper towels to keep the artichokes soaked in the water
Meanwhile, wash and chop the parsley, mint, and garlic.
Place them in a bowl with two tablespoons of oil, salt, pepper, and mix everything together.
Slightly open the artichoke leaves to make room for the aromatic mixture, and insert it among the various leaves. (Wild mint should be used, but in its absence, I opted for regular mint).
Now place the artichokes in a narrow, high-sided pan, upside down, and drizzle with a little oil.
Once well browned, deglaze with white wine.
After a few moments when the alcohol has evaporated, add hot water, enough to cover the artichokes halfway.
Cover with a lid and cook on low heat for about 25 minutes.
(Cook them upside down in a tall pan that keeps them snug).
“During cooking, cover them with wet parchment paper and then with a lid. This grandma’s trick helps to keep moisture during cooking for very tender Roman-style artichokes.”
Serve the Roman-style artichokes on plates.
Enjoy your meal.
Advice
It’s important to clean them well and discard all the hard and tough leaves. They will shrink significantly in volume, but this will allow you to enjoy artichokes without hard parts or waste on the plate, they will literally melt in your mouth.
When cleaning them, wear gloves to avoid staining your hands and rub the artichokes with lemon juice as you go, then immerse them in acidulated water to prevent oxidation.
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