Equipment
* optional
Ingredients
Artichokes & Prep
- 4 globe artichokes, whole
- 2 lemons, halved
Stuffing (Battuto)
- 30 g fresh parsley, finely chopped
- 15 g fresh mint, finely chopped
- 3 garlic cloves, minced
- 5 g fine sea salt, plus more to taste
- 2 g black pepper, freshly cracked
Braising Liquid
- 120 ml extra virgin olive oil, high quality
- 240 ml water, warm
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 327 kcal
- Protein
- 4 g
- Carbohydrates
- 14 g
- Fat
- 30 g
- Fiber
- 6 g
- Sugar
- 1 g
- Sodium
- 592 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 22 g
- Polyunsaturated Fat
- 3 g
- Potassium
- 477 mg
- Calcium
- 77 mg
- Iron
- 2.3 mg
- Magnesium
- 72 mg
- Phosphorus
- 108 mg
- Zinc
- 0.7 mg
- Vitamin A
- 41 mcg
- Vitamin C
- 26 mg
- Vitamin E
- 4.6 mg
- Vitamin K
- 157 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.10 mg
- Niacin
- 1.3 mg
- Folate
- 88 mcg
- Water
- 163 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare a large bowl of cold water. Squeeze the juice of two lemons into the water and drop the spent lemon halves in. This acidulated water is critical to prevent the artichokes from turning brown (oxidizing).
Clean the artichokes: Pull off the tough outer dark green leaves until you reach the pale yellow/light green inner leaves. Using a paring knife, trim the dark green skin from the base and the stem (do not cut the stem off; peel it like a carrot). Use a serrated knife to slice off the top 2-3 cm of the artichoke to remove the thorny tips.
Gently pry open the center leaves. If there is a fuzzy purple 'choke' in the center, use a small spoon to scrape it out completely without damaging the heart. Place finished artichokes immediately into the lemon water.
Make the 'battuto' (stuffing): In a small bowl, combine the minced parsley, mint, garlic, salt, and black pepper. Mix well to distribute the aromatics.
Drain the artichokes and pat them dry upside down. Using your fingers, firmly pack the herb mixture into the center cavity and between the leaves of each artichoke. Season the exterior lightly with extra salt.
Place the artichokes head-down (stem-up) in a deep pan. They should fit snugly so they remain upright. Pour the olive oil and water into the pan. The liquid should come up about halfway up the artichoke heads.
Cover the pan with a lid (or a parchment paper cartouche for professional results) and bring to a simmer over medium heat. Reduce heat to low and braise for 30-40 minutes.
Once tender, uncover and increase heat to medium-high for 2-3 minutes to reduce the sauce and slightly brown the tops of the artichokes. Remove from heat and let cool in the liquid until warm or room temperature.
Chef's Notes
- Mentuccia (Lesser Calamint) is the traditional herb for this Roman dish. Since it is hard to find outside Italy, a mix of fresh mint and a pinch of dried oregano mimics the flavor profile well.
- Do not discard the stems! The stem is an extension of the heart and is the sweetest part. Just ensure you peel the fibrous green skin off deeply.
- Serve these with plenty of crusty bread to 'fare la scarpetta' (sop up) the incredible mint-infused olive oil sauce.
- Using a 'cartouche' (a circle of parchment paper with a hole in the center) directly on top of the artichokes helps steam them evenly while allowing the sauce to reduce slightly.
Storage
Refrigerator: 4 days — Store immersed in their cooking liquid/oil. Flavor improves after 24 hours.
Reheating: Gently warm in a covered pan with a splash of water, or serve at room temperature.
Troubleshooting
Artichokes are tough and fibrous
Cause: Insufficient trimming of outer leaves
Fix: Peel off the tough outer cooked leaves on the plate and eat only the heart/inner leaves
Prevention: Remove more leaves than you think necessary; snap them back until the break point is low and the remaining leaf is pale yellow
Artichokes turned dark brown/black
Cause: Oxidation during prep
Fix: Cannot be fixed, but purely cosmetic; safe to eat
Prevention: Keep artichokes submerged in acidulated water (lemon water) continuously until the moment they hit the pan
Cultural Context
Originating in the coastal region of Lazio, specifically Rome, this dish (Carciofi alla Romana) dates back centuries. It was a staple of Jewish-Roman cuisine before becoming a ubiquitous trattoria classic. Traditionally made with 'Carciofo Romanesco del Lazio' (IGP), a variety that is round, violet-tinged, and spineless, allowing the whole flower to be eaten without removing a choke.
