Roman-Style Artichokes (Carciofi alla Romana)

I’ve been wanting to make this traditional Roman dish for ages — and when I finally spotted fresh artichokes at Metro, I knew it was time. While the cooking itself is simple, cleaning and eating artichokes is an art in itself (especially for first-timers). That’s why I highly recommend watching two fantastic videos before starting:

🕒 Prep Time: 25 min

🍳 Cook Time: 30–45 min

🍽️ Servings: 4 artichokes

🧾 Ingredients

4 medium artichokes (not too small)
1/2 bunch fresh parsley
15–20 fresh mint leaves
3 garlic cloves
70 ml extra virgin olive oil
50 ml dry white wine (optional)
1 lemon
Salt and freshly ground black pepper
Water (for soaking and cooking)

👨‍🍳 Instructions

1. Prepare the Artichokes

Rub your hands with a lemon slice to prevent staining.
Squeeze the juice of 1 lemon into a bowl of cold water.
Clean the artichokes following this video tutorial from minute 2:00 to 3:53 (or use a step-by-step guide).
Place the cleaned artichokes in the lemon water to prevent browning.

2. Make the Herb Filling

Finely chop parsley, mint, and crushed garlic.
Season with salt and pepper, then add 50 ml olive oil.
Mix into a thick, aromatic paste.

3. Stuff the Artichokes

Gently open the artichoke leaves and stuff the herb mixture into the center and between the outer leaves.
Rub the remaining paste over the outside of each artichoke.

4. Cook

Place the artichokes upright (stem-up) in a snug pot.
Season with salt and pepper.
Add the remaining 20 ml oil, the wine (if using), and any leftover herb mix.
Pour in water until it reaches halfway up the artichokes.
Cover with a piece of wet parchment paper, then a tight-fitting lid.

5. Simmer

Bring to a gentle boil, then lower heat and simmer for 25 to 45 minutes, depending on size. Small artichokes = ~25 min; large ones = up to 45 min

🍋 How to Serve

Serve warm or cold, drizzled with a bit of the cooking liquid and fresh lemon juice.
Don’t worry about eating with your hands — even in restaurants, it’s perfectly acceptable!

💡 If you didn’t remove the inner choke before cooking, just scoop it out while eating.

📝 Final Thoughts

Carciofi alla Romana is the kind of rustic, deeply flavorful dish that tastes like it’s been passed down for generations — because it has. Simple ingredients, authentic method, and big rewards.