Soft and fragrant Roman-style artichokes, the simple side dish that tastes of tradition.
Roman-style artichokes are a simple and tasty recipe. They are prepared in a pan with garlic, oil and parsley.
In the traditional version of Roman-style artichokes, mint is also added. I prefer to omit it because it has a very strong flavor and risks overpowering the other ingredients.
Roman-style artichokes are also a light dish. The cooking uses the natural moisture of the artichokes and requires little fat.
The result is tender, flavorful artichokes that are truly irresistible.
For perfect cooking of Roman-style artichokes, my mother always used a pan with a tight-fitting lid.
To seal it even better, she placed a sheet of wet paper between the pan and the lid. It’s a small trick that really makes a difference.
If the artichokes are fresh and cleaned correctly, removing the toughest parts, cooking will be fairly quick.
You can buy artichokes already prepared. I always recommend cleaning them by hand though. It’s not difficult and the result is definitely better.
Artichokes are also delicious sliced and pan-fried.
But Roman-style artichokes prepared whole are the most typical and traditional version. They are really worth trying.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Cooking time: 25 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 123.24 (Kcal)
- Carbohydrates 16.97 (g) of which sugars 1.38 (g)
- Proteins 4.04 (g)
- Fat 6.09 (g) of which saturated 0.92 (g)of which unsaturated 0.23 (g)
- Fibers 7.74 (g)
- Sodium 544.38 (mg)
Indicative values for a portion of 134 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
Ingredients to make soft and fragrant Roman-style artichokes
A few simple ingredients for a side dish rich in flavor and tradition.
- 5 artichokes
- 3 cloves garlic
- 1 small bunch parsley
- 2 pinches black pepper
- 3 pinches salt
- 2 tablespoons extra virgin olive oil
- 1 lemon lemon (for cleaning the artichokes)
🍳 TOOLS
Useful tools for perfect cooking of Roman-style artichokes
Only a few utensils are needed, but the right pan really makes the difference.
- 1 Knife
- 1 Bowl
- 1 Pan
👩🍳 METHOD
How to make Roman-style artichokes step by step
Discover all the steps to obtain tender, flavorful artichokes cooked to perfection.
How to tell if Roman-style artichokes are cooked
Roman-style artichokes are ready when a fork easily pierces the base near the stem: they should be tender but still hold their shape.
You can also prepare them in advance and reheat them in the microwave when serving: they remain soft and flavorful as if just made.
How to clean artichokes step by step
To clean artichokes well, hold them upside down and start removing the outer leaves by pulling them upward. This way they will come off easily, leaving only the tender part.
The first leaves will come off completely because they are the toughest; as you reach the heart, they will become softer. At that point use your thumb to hold the leaf and pull off only the tough part.
Continuing this way you will remove fewer leaves because the tender part will become more prominent.
You can also use a knife, but this method is the most practical and allows you not to waste anything.
How to trim the artichoke and open it correctly
When you reach the inner, more closed leaves, I recommend using a knife and cutting off only the tips with a clean cut, just above where you stopped pulling the leaves.
You will obtain a rose-shaped cut, which is just right for this preparation.
Then gently tap the base of the artichoke on the work surface to encourage the leaves to open, and slightly spread the center with your hands.
If the “choke” (the hairy center) is present, remove it completely with a small knife: it’s important to remove it well because it would be unpleasant and prickly when cooked.
How to prevent artichokes from browning and prepare the seasoning
As you clean the artichokes, rub them immediately with half a lemon over the entire surface, including the leaves and stem. Then immerse them in a bowl with water and lemon juice: this step is essential to prevent them from browning.
When all are cleaned, prepare the aromatics for the seasoning. I always follow my mother’s method: I combine salt, pepper, garlic cut into very small pieces and chopped parsley.
Mix everything directly with your fingers so the ingredients blend better and the aroma will be even more intense.
How to season Roman-style artichokes the right way
Once the aromatic mix is ready, take one artichoke at a time and stuff it in the center, into the area you opened, inserting a generous amount of seasoning.
Then place the artichoke in the pan with the leaves facing downward: this way the filling will remain inside and the flavors will concentrate better during cooking.
When you take them from the bowl, be careful not to drain them too much: a bit of retained water will help cooking and make the artichokes even more tender.
How to cook Roman-style artichokes perfectly
Add the oil called for in the recipe, then cover the artichokes with a sheet of wet parchment paper and close well with the lid.
Place the pan on the stovetop over medium-high heat for the first 2 minutes, then lower the heat and let them cook gently.
Avoid opening the lid right away: wait at least 10 minutes so the right steamy environment forms that will allow the artichokes to cook quickly without drying out.
Cooking times and final tips
Roman-style artichokes are ready when a fork easily pierces the base: total cooking time is about 20 minutes.
During cooking check them only after the first 10 minutes and, if they seem too dry, add a little water.
If you close them well with the lid and keep the heat high only at the beginning, as indicated, it won’t be necessary to add other liquids: the artichokes will naturally release their moisture during cooking.
How to clean artichokes without waste: watch the step-by-step video
Cleaning artichokes is simpler than it seems: on my Instagram profile I show you all the steps to clean them properly and get perfect artichokes for this recipe.
👉 Find the full video by searching In Cucina con Zia Debby on Instagram.
