RomanItalian
Roman-Style Artichokes
by Cucina con Ruben · 548K subscribers on YouTube
A classic Roman recipe for artichokes stuffed with parsley, Roman mint, garlic, and pepper, then slowly braised in olive oil until tender.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- medium
Ingredients
9 items- 4 pcsCarciofiRoman artichokes preferred, with stems
- ParsleyFresh, chopped, plus extra stems for the base
- Mentuccia RomanaRoman mint, fresh
- GarlicCloves, to taste
- SaltPinch
- Black PepperTo taste
- Olive OilExtra virgin, abundant
- WaterSplash, for steam
- Bread(optional) — Slices, for serving
Method
- Clean the artichokes, keeping the stems attached as they are edible and tasty.
- Open the artichokes slightly with your hands to allow the filling to penetrate.
- Prepare the filling: chop parsley, Roman mint, garlic, a pinch of salt, and pepper together.
- Stuff the artichokes generously with the herb mixture.
- In a casserole, add abundant olive oil and scatter extra parsley and stems on the bottom to create a fragrant base.
- Place the artichokes upside down in the casserole, nestling them close together.
- Add a splash of water (not wine) to create steam, then cover with a lid or paper to trap moisture.
- Cook over medium heat for about 30 minutes, until a knife easily pierces the artichokes.
- Serve with slices of bread to soak up the delicious juices.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
