Carciofi alla Romana
Total time
Author: Elizabeth Manchilli
Recipe type: Vegetable
Cuisine: Italian
Serves: 4 servings
- 4 large artichokes
- 1 bunch fresh flat-leaf parsley
- 3 garlic cloves
- 1 bunch fresh mint
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ cup extra-virgin olive oil, plus more for drizzling
- Trim the artichokes (see Elizabeth's blog for detailed instructions).
- Using either a knife or a food processor, chop the parsley, garlic, and mint.
- As you chop, add ½ teaspoon salt and about ¼ teaspoon of pepper.
- Place in a small bowl and slowly add the ¼ cup of olive oil and stir to amalgamate the mixture
- Lift an artichoke out of the water and gently blot off the water with a paper towel.
- Hold the artichoke in one hand, and carefully loosen the leaves, being careful not to break any off.
- Take a bit of the herb mixture and force it in between the leaves and into the center of the artichoke.
- Keep doing this, until the artichoke is well seasoned.
- You want to use about 2 tablespoons of mixture per artichoke.
- Repeat for all the artichokes.
- Choose a pot in which the artichokes will fit very snugly, and place them, one against the other, with the tops up.
- If the stalks of the artichokes are big and thick, you can use those (trimmed of the tough outer part) to keep the artichokes from tipping over.
- Otherwise, you can use pieces of potato as wedges.
- Pour enough water to come up about 1 inch from the bottom of the pan.
- Be careful not to pour the water directly onto the artichokes; you don't want to dilute the seasoning.
- Sprinkle with salt and pepper, and drizzle abundantly with olive oil.
- Place the lid on the pot and bring to a low simmer.
- Cook until the artichokes are done, 45 minutes to an hour.
- You can check to see if they're done by pulling on a leaf.
- It should come out easily.
- Also check the water frequently as the artichokes cook to make sure it hasn't boiled away, adding more if needed.
- Carciofi alla romana are best served at room temperature.
- I like to place them in a deep serving dish, with the cooking liquid at the bottom, and accompany them with lots of fresh bread to soak it up.
Recipe by Create Amazing Meals at https://createamazingmeals.com/2015/04/when-in-rome-eat-like-a-local-carciofi-alla-romana.html
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