ROMAN-STYLE ARTICHOKE

A Classic Christmas Side Dish on family tables all over Rome

Carciofi alla Romana, or Roman-style artichokes, is a classic Italian side dish that showcases the simplicity and elegance of Roman cuisine, which tends to create deeply flavorful dishes just by using simple, high-quality ingredients.  

This dish is traditionally made with Romanesco artichokes, which are prized for their tender leaves and minimal fuzz, but any variety of fresh artichoke can be used. By slow-cooking the artichokes in a mix of olive oil and herbs, the recipe brings out the natural sweetness and earthiness of the vegetable.  

Carciofi alla Romana is often served as a side dish during spring when artichokes are at their peak, but its warm, comforting flavors also make it perfect for autumn and winter meals. This is in fact a classic Christmas day side dish on the table of many Roman families!  

Artichokes are a nutrient powerhouse, rich in dietary fiber, which supports digestion, and antioxidants. They are also high in vitamins C and K, as well as minerals like magnesium and potassium, making this dish both delicious and wholesome.  

This side dish is naturally vegan, low in calories and free from common allergens like gluten and dairy, making it a versatile option for a wide variety of dietary needs and a great addition to a balanced, plant-based diet.

A little history

Carciofi alla Romana is a celebrated dish in the Lazio region of Italy, particularly in Rome. The dish has roots in ancient Roman cuisine, which prized artichokes for their versatility and health benefits. During the Renaissance, artichokes became a culinary favorite, and cooks in the Jewish quarter of Rome perfected recipes like Carciofi alla Romana and Carciofi alla Giudia (Look out for our Jewish-style fried artichokes recipe, soon to come!).  

Today, Carciofi alla Romana remains a staple in Roman cuisine, enjoyed in homes and trattorias alike. Its timeless appeal lies in its ability to transform a humble vegetable into a dish full of depth and character.  

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INGREDIENTS👇🏻

• 2 artichokes

• ½ lemon

• 1 ½ garlic cloves

• 1 sprig of roman mint [lesser calamint]

• 1 sprig of parsley

• 60ml | 2.1fl oz white wine

• Sea salt

• Extra virgin olive oil

The recipe step by step

1. Squeeze half a lemon in a bowl full of water, this lemony bath will cut through the artichokes bitterness while keeping them from oxidizing

   
   

2. TIP: before handling artichokes, wear a pair of latex gloves to avoid getting skin and nails all stained!

   
   

3. Cut the stalks off the artichokes and trim them, rub them with the squeezed half lemon and place them in the lemony water

   
   

4. Remove the hard external artichoke’s leaves, peel off until they become tender

   
   

5. Trim the tips of the leaves, the base of the hard leaves removed and the stalk still attached to the artichoke

   
   

6. Remove any fuzzy hair from the heart of the artichokes

   
   

7. Rub them with the squeezed half lemon and place them in the lemony water

   
   

8. Cut a garlic clove in half and finely chop a sprig of flat parsley

   
   

9. Wash and pick the leaves off a sprig of lesser calamint, this has a different flavor from common mint and gives a specific roman touch to the recipe. In case calamint is not in hand, common mint will do just as well

   
   

10. Remove the artichoke from the water bath, dab them on kitchen paper and stuff the hearts with half a garlic clove, chopped parsley and a few calamint leaves

    
    

11. Slice half a garlic clove finely and sizzle it in a pot [deep enough to contain the artichokes upside-down] with a generous glug of extra virgin olive oil

    
    

12. Place the artichoke upside-down in the pot with their stalks, add sea salt to taste and let them sizzle until golden brown

    
    

13. Then add the white wine, and let it evaporate

    
    

14. Add warm water to cover the artichoke hearts half way up, place a lid on and cook for 30 minutes on low heat

    
    

15. A great tip to keep the artichokes from getting soggy is to place a double piece of kitchen paper between the lid and the pot while cooking!

    
    

16. To make sure the artichokes are fully cooked, gently try to push a fork down the base of the stalk [without cutting them in half!]. If the artichoke doesn’t offer resistance it is ready!Plate, making sure to use all that delicious cooking juice…then enjoy! 😋