Roman-style artichokes are a classic dish of Lazio cuisine, they are great to savor and can be easily prepared at home by following some guidelines to get the best out of the recipe. Below are the tricks and tips to execute the recipe at its best.
If you like classic Lazio cuisine recipes with artichokes, don’t miss the recipe
- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 276.51 (Kcal)
- Carbohydrates 48.04 (g) of which sugars 4.74 (g)
- Proteins 12.76 (g)
- Fat 6.61 (g) of which saturated 1.10 (g)of which unsaturated 1.04 (g)
- Fibers 15.86 (g)
- Sodium 1,397.90 (mg)
Indicative values for a portion of 250 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 for 2 people
- 4 mammole artichokes
- 2 cloves garlic
- as needed breadcrumbs
- as needed extra virgin olive oil
- 1 bunch parsley
- 1 bunch mint
- as needed salt
- as needed pepper
Tools
- 1 Cutting board
- 1 Knife
- 1 Pot (with 3 qt capacity)
- 1 Chopper
Procedure
To achieve excellent Roman-style artichokes, start by following these instructions to clean the artichokes perfectly. Artichokes often have a fairly hard and dry internal beard that must be removed because even after cooking it is not good.
The best artichokes for this recipe are mammole, large and fleshy they are delicious, but if you can’t find them you can also use Sardinian spiny artichokes.
Store the cleaned artichokes in cold water with lemon so they do not oxidize, while the artichokes rest focus on the garnish. On a cutting board, finely chop the parsley with a knife, add the mint and chop it too. Lastly, add the garlic without its core and chop it as well.
In a bowl combine the parsley, Roman mint, garlic, breadcrumbs, and extra virgin olive oil and mix well until you obtain a flavored crumb.
Place the crumb in the heart of the artichoke and with the help of your hands make sure it also enters between the individual leaves of the artichokes, making sure it penetrates deeply.
Place the artichokes upside down in a large pot and add water up to halfway up the artichoke heads and put on high heat covered with a lid.
It will take about 20-25 minutes for the artichokes to cook evenly, you will see the water evaporate, if it becomes too low add more until fully cooked.
At the end of cooking the artichokes will be ready, to be sure you can do a test by piercing them with a fork at the start of the stem, if the fork enters gently and all the way, it means the Roman-style artichokes are perfectly cooked.
Your Roman-style artichokes are ready!
Plating Tips:
Do not underestimate the cooking juice of Roman-style artichokes; it encapsulates the flavor and taste of the dish, so I recommend presenting this dish with the artichokes on top of it. This way the dish will be not only beautiful but also tasty, I recommend placing 2 artichokes per plate, one lying on the side and the other on the base as during cooking in the pot.
Wine pairing with Roman-style Artichokes:
Roman-style artichokes pair well with an agile and fresh wine, very aromatic, reminiscent of intense scents, floral, orange blossom, iris, broom, hawthorn, and fruity yellow apple with pleasant mineral notes like the Vermentino di Gallura D.O.C.G.
