Braised Roman Artichokes with Garlic and Mint — Carciofi alla Romana
The Roman classic of whole young artichokes trimmed and stuffed with garlic, mint, and parsley, then braised slowly upside-down in olive oil, white wine, and water until the hearts turn meltingly tender and the leaves silky.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Fill a bowl with cold water and lemon juice from both lemons. Trim artichokes by snapping off tough outer leaves, cutting the top third, paring the stem, scooping out the hairy choke with a teaspoon, and rubbing cut surfaces with lemon. Drain and pat dry. Mix stuffing: combine parsley, mint, garlic, salt, and pepper. Stuff each artichoke centre and between leaves.
Sear
Heat 1/2 cup olive oil in a large snug-fitting pan (or two medium pans) over medium heat for 1 minute. Place artichokes upside-down (stem-up) into oil, cook 4–5 minutes until bottom leaves turn golden.
Braise
Pour white wine and water around artichokes (not over); add salt to taste. Liquid should reach two-thirds up—top with water if needed. Cover tightly, reduce heat to low, braise 30–35 minutes, checking occasionally. Artichokes are ready when stems pierce easily and leaves slide off when pulled.
Reduce
Lift artichokes to a warm plate, stem-up. Return pan to high heat, reduce cooking liquid 2–3 minutes until concentrated and glossy.
Plate
Pour reduced sauce around artichokes, drizzle with remaining grassy olive oil, and serve with lightly toasted country bread alongside for soaking herb-and-garlic juices.
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