Ciao! Today I’m sharing the authentic Carciofi Alla Romana recipe from Rome: artichokes stuffed with mint and breadcrumbs, then slowly cooked until tender and delicious.
CARCIOFI ALLA ROMANA: ITALIAN MEMORIES
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 eggplant parmigiana or the artichoke nights.
For example, my mom’s delicious Carciofi Alla Romana night. That day we sat at the table and found artichokes with their crispy leaves and juicy condiment, fresh bread, and a salad.
We were allowed, for the occasion, to use our hands to pick a leave at the time, bite it and suck all the flavor out of it.
When finished, we could also collect the remaining juices with bread, a memorable scarpetta.
It was a ritual. And it was a great (and a little primordial) food experience.
Every time I make Carciofi Alla Romana, and I enjoy this simple, delicious dish, I thank fate for coming from a vegetarian family. Pescatarian, to be more precise. Thanks to my parents, I grew up discovering the pleasures of a vegetable dish, the flavors of fresh ingredients, and the infinite possibilities behind any cabbage head or artichoke flower.
the last cookbooks
VENICE
The city of Opulence.
FLORENCE
The city of Renaissance.
MATERA
The city of Sassi.
THE AUTHENTIC ITALIAN CARCIOFI ALLA ROMANA RECIPE
This is the authentic Roman-style Carciofi Alla Romana recipe, with just a little of my kitchen creativity (which you can skip if you are a purist).
Carciofi Alla Romana
Ingredients
- 2 artichokes
- 2 tablespoons extra-virgin olive oil
- 1 lemon juiced
- 1.7 oz breadcrumbs 50 gr
- 1/2 garlic clove
- 2 tablespoons mint pennyroyal - chopped
- sea salt
Instructions
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Clean the artichokes by cutting off the top of the stems. Peel the stems. If very long, cut them into medium pieces - you'll cook them too. Snap off the dark green outer leaves. Cut off the peak of the artichokes so you don't have hurty spikes.
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Use your hands to open the artichokes' hearts and scoop out and discard the inner beard.
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Transfer them to a bowl filled with water and the lemon juice (to prevent oxidation). Leave them there while proceeding with the next steps.
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Trite the breadcrumbs together with the mint, garlic, and a pinch of salt.
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Drain the artichokes, pat dry them with a kitchen cloth, and fill the inside with a spoon of the previously made blend.
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Place them in a medium pot upside down. Add the cut stems and pour enough water to cover half of their heads. Add two tablespoons of olive oil and sprinkle with a pinch of salt and the eventual remaining mixture.
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Cover and cook over medium heat for twenty to twenty-five minutes. Use a skewer or a fork to check if the inside is fork-tender.
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Serve hot or at room temperature.
Recipe Notes
Serve hot or at room temperature with lots of toasted Italian rustic bread.
Enjoy your delicious Carciofi Alla Romana!
Claudia