Carciofi alla romana recipes

The “Carciofi alla Romana”, as you can imagine from the name, is a typical dish of the Lazio cuisine and especially of Rome.

The artichoke has always been a very popular vegetable used in Roman cuisine and the most suitable variety for this preparation is the one called “violet”.

Ingredients

Artichokes 8

Extra virgin olive oil 6.7 fl. oz.

Lemon 1

Breadcrumbs 1.76 oz.

Garlic 1 clove

Roman mint 2 tablespoons

Parsley 2 tablespoons

First, clean the artichokes: remove the outer leaves, the hardest ones, with a sharp cutter go along a spiral movement from the bottom to the top of the artichoke and cut the stem, leaving only 1.50 inch. Spread the artichokes’ leaves with your hands so you can remove the choke inside and put the artichokes in a bowl with water and lemon juice to prevent the development of black parts.

Leave them to soak for a few minutes, meanwhile chop the garlic, the mint and the parsley and add the bread crumbs, a little olive oil and a pinch of salt.

With a spoon, fill the artichokes with the bread crumbs stuffing. Add salt on the artichokes surface and place it in a non-stick pan upsidedown (the artichoke surface must be in contact with the non-stick pan), add a little oil and let the surface to get singed.  Then add water up to the middle ‘of the head of the artichoke, add salt, cover the pan with a lid and cook over low heat.

After about half hour check the artichokes with a fork and if they are ready (they have to be soft), serve hot, sprinkled with the cooking sauce.

The artichokes are good served hot and cold..

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Buon appetito!