Roman-style artichokes, a typical dish of Roman cuisine, are currently a centerpiece on our tables and are often served alongside the legendary Easter pie.
This is the recipe passed down from my grandmothers, very simple and tasty, where the artichokes stand out in a delicious sauce flavored with mint.
To make Roman-style artichokes, we will need Roman artichokes, also known as mammola or cimaroli, good extra virgin olive oil, plenty of mint, and a few little secrets to make them soft and creamy.
Roman-style artichokes are a dish appreciated by everyone, also for vegetarians and vegans, to serve on any occasion, as a side dish or main course.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 1 or 2 artichokes per serving
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 6 Roman artichokes
- 2 lemons
- 4 cloves garlic
- 1 bunch parsley
- 1 bunch mint
- A few tablespoons breadcrumbs
- to taste extra virgin olive oil
- A few tablespoons dry white wine
- salt and white pepper
Steps
Trim all the tough leaves surrounding the artichoke, reaching the more tender ones. Shorten the stem and set aside the trimmed portion, then with a small knife trim all the green outer part covering the heart of the artichoke.
While doing this, rub the lemon over it, which you have previously squeezed into a bowl with cold water, and if you don’t want to end up with blackened fingers and nails, wear a pair of disposable gloves.
Open the leaves of the artichoke, gently tapping it on the work surface and submerge it in the bowl with the water and lemon, to prevent it from darkening during preparation. The stems also need to be trimmed to the more tender heart and submerged in the acidic water.
Drain the artichokes from the water, open them and sprinkle a handful of breadcrumbs, salt, and ground white pepper inside. Do the same with the stems.
Meanwhile, in a tall saucepan, pour a generous amount of olive oil and one or two whole garlic cloves.
Place the artichokes in the saucepan, side by side with the stem up, and place the trimmed stems between them. Add a generous bunch of fresh parsley and a handful of mint leaves on top. A final sprinkle of salt and white pepper.
Put the saucepan on the stove and brown the artichokes for 5 minutes.
At this point, add about two fingers of boiling water, reaching halfway up the artichoke, but without covering the heart and pour in 2 tablespoons of white wine.
Take a sheet of parchment paper, wet it under the water, squeeze it, and cover the artichokes. Place the lid on the saucepan and let them cook on low heat for at least 15 minutes. This way, you will create a steaming process that will make the artichokes tender and flavored.
Check the cooking after 15 minutes by running the tip of the knife through the stem; if it cuts tenderly, the Roman-style artichokes are ready.
Turn off the heat and serve them with their creamy sauce and the delicious stems. Enjoy your meal!!
