The Roman-style artichokes are a typical dish of the Lazio cuisine, particularly from the Roman countryside tradition. In Rome and surroundings, this dish is prepared with Romanesco variety artichokes, harvested between February and April. The IGP Romanesco artichoke of the mammola variety is produced only in the areas of the province of Viterbo, Rome, and Latina, including the towns of Montalto di Castro, Canino, Tarquinia, Allumiere, Tolfa, Civitavecchia, Santa Marinella, Campagnano, Cerveteri, Ladispoli, Fiumicino, Rome, Lariano, Sezze, Priverno, Sermoneta, Pontinia. Prepared with mammole artichokes, fresh mint, garlic, and extra virgin olive oil, they represent a simple yet fragrant side dish, perfect for accompanying meat or fish dishes. This traditional recipe of Roman-style artichokes highlights the seasonality of the ingredients and emphasizes a slow and gentle cooking, which makes the artichokes tender and aromatic, without covering their authentic flavor.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, Spring
Ingredients
- 4 artichokes
- 5.3 oz extra virgin olive oil
- salt
- 1 lemon
- 1 clove garlic
- mint
- parsley
Tools
- 1 Bowl
- 1 Knife
- 1 Pan
Steps
Clean the artichokes by removing the tougher outer leaves, cleaning the stem of the dark green part, and cutting off the top of the artichokes.
Rub the lemon over the entire artichoke and soak in water and lemon juice to prevent oxidation. Proceed similarly with all artichokes. Wash and chop the parsley, mint, and garlic.
Slightly open the leaves, season with salt, and insert the herb mixture inside.
In a saucepan, add oil and heat. Place the artichokes head down and a few tablespoons of water. Cover with a lid and let cook for about 30 minutes, or until the artichokes are tender.
Check, if necessary add more water, to prevent them from drying out too much.
Serve warm or at room temperature.
Advice
They keep in the fridge for 4 days.
They can be frozen, but reduce cooking time by 15 minutes.
Use only Roman mint, not common mint: it’s essential for the authentic flavor.
Roman-style artichokes are even better the next day, after resting.
For perfect texture, avoid stirring during cooking: just gently shake the pan.
Omit the garlic for a milder taste.
Artichokes Roman-style in the pan: ideal if you don’t have a high pot, covering with lid and parchment paper.
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