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the Roman style artichokes recipe





The Roman style artichokes recipe, made with mint, breadcrumbs and a hint of liquor.

 

Artichokes recipe: Roman style artichokes by Gourmet Project, a Rome based Italian food magazine and blog.
Artichokes recipe: Roman style artichokes by Gourmet Project, a Rome based Italian food magazine and blog.

 

 

about this artichokes recipe

In my vegetarian youth, veggies were a main dish, not a side dish, and it was not uncommon for me to get very excited for the eggplants parmigiana or the artichokes nights.

For example, my mom’s deliciously cooked Roman artichokes recipe night. That day we were served with a crispy leaves and juicy condiment artichoke, fresh bread and a salad. We could use our hands to pick a leave at the time, bite it and suck all the flavor out of it. After we had eaten the whole artichoke, including the tender and incredibly aromatic heart, we could collect the remaining juices with bread: scarpetta :-).

It was a ritual. And it was a great (and a little primordial) food experience.

 

Artichokes recipe: Roman style artichokes by Gourmet Project, a Rome based Italian food magazine and blog.
Artichokes recipe: Roman style artichokes by Gourmet Project, a Rome based Italian food magazine and blog.

 

Every time I make this Italian artichokes recipe, and I enjoy this simple, still delicious, dish, I thank fate for coming from a vegetarian family. Thanks to them I discovered the pleasures of a vegetable dish, the flavors of fresh ingredients and the infinite possibilities behind any cabbage head or artichoke flower.

 

Artichokes recipe: Roman style artichokes by Gourmet Project, a Rome based Italian food magazine and blog.
Artichokes recipe: Roman style artichokes by Gourmet Project, a Rome based Italian food magazine and blog.

 

my meat free week manifesto

I’m not a vegetarian (I’m a demitarian), but I am a Veggie Lover.

I really don’t understand why people are so diffident towards vegetables. I am stunned to hear people claiming for veggies in their plate or children crying because they don’t want to eat their greens.

 

Artichokes recipe: Roman style artichokes by Gourmet Project, a Rome based Italian food magazine and blog.
Artichokes recipe: Roman style artichokes by Gourmet Project, a Rome based Italian food magazine and blog.

 

I’m sure this is a cultural conviction. A pure prejudice that, as always prejudices do, deprives us of great life pleasures.

When I was born, my mom was in a healthy eating phase. So she would prepare me every meal from scratch. She got tons of information about balance dieting and she made any possible effort to make her family eat delicious and healthy food.

My grandmother was interested in a multitude of subjects, but cooking was out of the list. This means my mom didn’t have anything but a lot of books and food magazines and a few lessons from my Italian grandmother as a base for her culinary projects.

Plus, my father being a semi-vegetarian was more than a challenge for her.

In the end, it was all for good: great efforts made her deepen her knowledge of food, ingredients, cooking methods, etc.

The result: she is so good in the kitchen that her fried eggs are better than most of the fancy restaurant dishes around. Plus, her 4 children grew up loving veggies. {Believe me, there’s nothing on this earth like her eggplant parmigiana, and beans, and risotto and veg pasta, and….}

This must be the reason why I ask myself: How can anybody possibly describe a #meatfreemonday/week/month as a sacrifice?

Juicy roman artichokes recipes, fried artichokes (!!!) crunchy bean soups, freshly baked bread, mushroom risotto, scented basil tomato spaghetti…

No, really, what have they done to us? Convincing us vegetarian food is bad???

False food is bad, no time for cooking is bad, no curiosity for ingredients is bad, no variety is bad, no love for ourselves and our appetite is bad.

 

the meat free week

Let’s do something right: let’s do #meatfreeweek.

From today until March 29 I’m the proud social Supporter of the Meat Free Week initiative (the official start day is March 23 but I’m giving you recipes in advance so you can plan your week!) and I will post #meatfree recipes to support this wonderful experience.

I won’t call it a challenge, as I firmly believe it is an opportunity we shouldn’t miss, to rediscover tasty, natural flavors we somehow forgot.

Join us!!!

More info @ Meat Free Week

 

 

Subscribe and get all the Cookies & treats recipes from the Christmas bakery Project of the Fall Issue

 

 

 

Roman Style Artichokes recipe

This is an authentic Italian braised artichokes recipe, with a little of my own kitchen creativity 🙂

 


roman style artichokes recipe
 
author:
recipe type: Italian vegetarian recipes
cuisine: italian
ingredients
  • Ingredients x 2:
  • 2 artichokes
  • 2 tablespoons of extra-virgin olive oil
  • Juice of 1 lemon
  • 3 friselle (ring-shaped Puglian rolls) or 50 gr of breadcrumbs (but friselle are tastier)
  • ½ garlic clove
  • 1 sprig of mint (pennyroyal)
  • 1 sprig of parsley
  • 2 tablespoons of bay leave liquor (or any herbal liquor, Cynar would be great) - optional but tasty!
  • salt
how to
  1. Clean the artichokes:
  2. Cut off the top of the stem (if it is very long don’t throw it away, cut it and cook it together with the artichokes, they’re delicious!).
  3. Peel the stem.
  4. Snap off the dark-green outer leaves (I keep most of them, cause they’re delicious to dip in the final sauce, chewing away the little pulp they have).
  5. Cut off the peak of the artichokes (so you don’t have hurty spikes!).
  6. Use your hands to open the artichoke heart and scoop out and discard the inner beard.
  7. Place them in a pot with water and the lemon juice (to prevent oxidation) and leave them there while proceeding with next steps.
  8. Grate together taralli, parsley, mint, garlic and a pinch of salt. Add olive oil and the liquor and mix.
  9. Help yourself with a spoon to fill in the artichokes hearts with this mixture.
  10. Place them in a pot, upside down, add enough water to cover ½ of the artichokes heads, 1-2 pinches of salt and the remaining mixture.
  11. Cover and cook on medium heat for 20-25 minutes (use a skewer to check if the inner part is tender).

 

Serve hot or cold, seasoned with the cooking sauce.

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