Carciofi alla Romana
Carciofi alla romana are a classic Roman side dish made with globe artichokes, herbs and olive oil. Simple, fragrant and deeply traditional.
Ingredients
4 large artichokes (Romanesco or globe artichokes)
Juice of 1 lemon (plus 1/2 lemon for trimming water)
3–4 garlic cloves, finely minced
3–4 tbsp flat-leaf parsley, finely chopped
2–3 tbsp fresh mint or Roman mint (mentuccia), finely chopped
½ cup (120 ml) extra-virgin olive oil
½ cup (120 ml) dry white wine (optional)
1 cup (250 ml) water
Salt, to taste
Freshly ground black pepper, to taste
Method
Prepare lemon water: Fill a large bowl with cold water and squeeze in the juice of half a lemon. Set aside to prevent the artichokes from oxidising.
Trim artichokes: Remove tough outer leaves until you reach the tender inner leaves. Cut off the top 2–3 cm of each artichoke and trim the stem, peeling its tough outer layer. Scoop out the inner choke with a spoon. Place each prepared artichoke immediately in the lemon water.
Make herb mix: In a small bowl, combine garlic, parsley, mint, salt and pepper.
Stuff artichokes: Drain artichokes from lemon water and rub some of the herb mixture between the leaves and into the centre of each artichoke.
Arrange in pot: Place the artichokes standing upright in a wide, heavy-bottomed pan so they support each other.
Add liquid: Pour in olive oil, white wine (if using) and water around the artichokes so the liquid rises halfway up the sides (not covering the tops). Season with salt and pepper.
Braise: Cover the pot with a lid, bring to a gentle simmer, then reduce heat to low and cook for 25–35 minutes until the artichokes are tender when pierced with a knife.
Finish: Remove lid and cook a few minutes more if needed so some liquid reduces. Serve warm or at room temperature with a drizzle of extra olive oil and a squeeze of lemon juice.
Tips and Variations
Mint is essential, parsley changes the character of the dish.
History of Carciofi alla Romana
Artichokes have been cultivated around Rome for centuries, especially in the countryside of Lazio. This recipe reflects Roman rural cooking, where vegetables were treated with care and respect.
Carciofi alla romana are traditionally prepared during spring, when artichokes are at their best.
If you enjoy authentic dishes from Lazio, you may also like other iconic Roman recipes such as Spaghetti Cacio e Pepe, known for its creamy pecorino sauce, or Spaghetti Amatriciana, a timeless pasta dish made with tomato, guanciale, and pecorino cheese.
