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Artichokes Alla Romana

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Artichokes alla Romana Recipe
  • 1Yield
  • 4Servings
  • 20 mPrep Time
  • 30 mCook Time
  • 50 mReady In
Print Recipe

Artichokes alla Romana (Roman Style Artichokes) is an iconic dish of the typical Roman cuisine, and Lazio in general. It is a side dish that combines simplicity and tradition.

The recipe is very easy: the artichokes should be cleaned, removing the harder outer leaves, seasoned with minced garlic, parsley and mint and then placed in a pan with high sides, traditionally upside down, well tightened. Steam and cooking over low heat ensure a concentration of unsurpassed flavors and aromas.

Moreover, discover more authentic Roman recipes: Spaghetti alla Carbonara, Pasta all’Amatriciana, Pasta alla Gricia, Saltimbocca alla Romana.

 

 

Ingredients

Nutrients in a portion (100g)

Calories
94
Protein
3.20g
Fat Total
5.06g
Fat Saturated
0.8g
Carb
6.50g
Dietary Fiber
5.20g
Cholesterol
1mg
Sodium
2mg

Step by step method

  • Step 1

    Chop a bunch of parsley and a bit of mint with a clove of garlic and 3 anchovy fillets in oil. Mix the mixture with 2 tablespoons of breadcrumbs, one of grated parmesan and a pinch of salt.

  • Step 2

    Spread very well 4 cleaned artichokes, leaving 4-5 cm of stem. Also, for this preparation the Roman variety is the most suitable to be padded.

  • Step 3

    Stuff the artichokes with the filling, pressing it in the heart and between one bract and another.

  • Step 4

    Arrange the stuffed artichokes in a saucepan with the stem facing upwards; add 5-6 tablespoons of oil, a ladle of water, 2-3 tablespoons of white wine and to taste a clove of garlic with the peel.

  • Step 5

    Covered, bring to the heat and cook for 20 minutes from when the liquid begins to boil. Serve them with their cooking juices, which should be quite thick.

Tips & variations

  • The Roman-style artichokes can be kept in the refrigerator for 2-3 days at most immersed in their cooking liquid. If you have used all fresh ingredients you can freeze them, sealed in an airtight container.

  • If you can't find the mint, which has a more delicate taste, you can opt for parsley.

  • These artichokes are also excellent for seasoning pasta, just chop them once cooked!

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