Photo: Artichokes Roman Style: Carciofi alla Romana Recipe
Ingredients
- 1 tablespoon chopped fresh parsley
- 3 tablespoons chopped fresh mint
- 2 cloves garlic, finely chopped
- Salt, to taste
- 1 tablespoon plus 3/4 cup extra-virgin olive oil
- 6 artichokes, halved and trimmed of coarse (but not inner) leaves, choke removed, held in acidulated water
- 1/2 cup dry white wine
- 3/4 cup boiling water
Directions
In a small bowl, combine the parsley, mint, garlic, salt and 1 tablespoon olive oil. In the cavity of the artichoke from which the choke was removed, place 1 teaspoon of the herb mixture. Repeat this procedure with the remaining chokes. Arrange all chokes in a deep pan that keeps them close together, in other words, one that doesn?t give them room to fall over. Add the wine, boiling water, remaining oil and a pinch of salt. Cover and simmer on the stovetop 1 hour. Serve hot or at room temperature.
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By Hardly Happenstance
on September 20, 2012
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My husband grew up in Rome and I am always trying to find new recipes that are close to "what Mamma makes." This is as close as it gets to the original.
The only negative part is in attempting to get the right type of artichoke as the ones in the US and in much of Europe are sold at an over-ripe stage. The ones Mamma uses are tender, through and through, including the leaves. So ask or do your research into the type, also the smallest ones sold at the supermarket also tend to be the youngest and most tender.
In Italy this is made with "Menduta," which is a relative of mint, and I believe the cross between the parsley and mint gives you the right flavor.. or so the Roman in the house says!
We could not possibly eat them all ourselves, though it was tempting, so the next day we chopped up the leftover hearts and made something slightly Sicilian and added them to a sauce made of tomato, garlic, caper, parsley and parmigiano.
Carciofi are addictive!
By esauce1_8189293
Norwalk, CA
on May 27, 2009
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This dish is incredibly easy to make. I made it a day ahead and took it to a party after work the following day. The oil and liquid that remain in the serving dish after the artichokes are gone is great for dipping bread. I chose to use small artichokes (12 since they have no choke to remove. I just tore off the outer leaves and used a vegetable peeler for the stem. I cut them in half for cooking, then in quarters once they were cooled.
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