Carciofi alla Romana Sammarinese
While originating from Rome, Carciofi alla Romana (Roman-style artichokes) is a beloved dish enjoyed in San Marino, reflecting the close culinary ties with Italy. This preparation involves braising artichokes with garlic, mint, parsley, and olive oil until tender and flavorful. It's a simple yet elegant side dish that highlights the natural taste of the artichoke.
🧂 Ingredients
- 4 medium Globe artichokes
- 1 large Lemons(for rubbing and juice)
- 4 cloves Garlic cloves(peeled and smashed)
- 15 g Fresh mint leaves(chopped)
- 15 g Fresh parsley leaves(chopped)
- 60 ml Extra virgin olive oil
- 120 ml Water
- 1 tsp Salt
- 0.5 tsp Black pepper
👨🍳 Instructions
- 1
Prepare a bowl of cold water with the juice of half a lemon. Rub the cut surfaces of the artichokes with the lemon rind to prevent browning.
💡 Tip: Work quickly to prepare the artichokes to minimize oxidation. - 2
Trim the artichokes: snap off the tough outer leaves until you reach the tender, pale green ones. Cut off the top third of the artichoke. Trim the stem, leaving about an inch attached, and peel the tough outer layer of the stem.
💡 Tip: Use a sharp knife for clean cuts. - 3
Scoop out the fuzzy choke from the center of each artichoke using a spoon or melon baller.
💡 Tip: Be thorough in removing the choke to avoid bitterness. - 4
In a small bowl, combine the chopped mint, parsley, smashed garlic cloves, salt, and pepper. Mix well.
💡 Tip: Fresh herbs are key to the authentic flavor. - 5
Stuff the cavity of each artichoke with the herb and garlic mixture. You can also tuck some of the mixture between the leaves.
💡 Tip: Don't overstuff; allow room for the flavors to meld. - 6
Place the stuffed artichokes upright in a heavy-bottomed pot or Dutch oven. Add the remaining lemon juice, olive oil, and water.
💡 Tip: A pot with a tight-fitting lid is essential for braising. - 7
Cover the pot tightly with a lid. If the lid isn't perfectly tight, you can place a piece of parchment paper or foil over the pot before adding the lid to create a better seal.
💡 Tip: Sealing the pot traps steam, which is crucial for tenderizing the artichokes. - 8
Cook over medium-low heat for 25-35 minutes, or until the artichokes are tender when pierced with a knife or skewer. Cooking time may vary depending on the size and freshness of the artichokes.
💡 Tip: Check for tenderness by gently piercing the base of the artichoke. - 9
Remove from heat and let rest for a few minutes before serving. Spoon some of the cooking liquid over the artichokes.
💡 Tip: The cooking liquid is flavorful and should be served with the artichokes.
💡 Pro Tips
- ✓If globe artichokes are unavailable, other varieties can be used, but cooking times may vary.
- ✓Some recipes include a small amount of white wine in the braising liquid.
- ✓Ensure the artichokes are fresh; they should feel heavy for their size and have tightly closed leaves.
🔄 Variations
- Add a few small, quartered potatoes to the pot to cook alongside the artichokes.
- A pinch of red pepper flakes can be added for a touch of heat.
- Some variations include a tablespoon of breadcrumbs mixed with the herbs for stuffing.