RomanItalian
Roman-Style Artichokes
by Chef Max Mariola · 1.1M subscribers on YouTube
Roman-style artichokes are a classic Roman recipe. Tender artichokes stuffed with mint, garlic, anchovies, and pepper, slowly braised in olive oil and water until melt-in-your-mouth tender. Served with their cooking juices. Perfect as a starter or side dish.
- Cook
- 30 min
- Difficulty
- medium
Ingredients
9 items- 5 pcsCarciofo
- Lemon (Juice)(optional) — for acidulated water
- Saltto taste
- Black Peppercornscrushed
- Mentuccia (nepitella)fresh
- 2 pcsGarlic2 cloves, one grated for stuffing, one whole for cooking
- 2 pcsAnchoviesor anchovy fillets, chopped
- Extra Virgin Olive Oilextra virgin, abundant
- Waterenough to cover the leaves
Method
- Clean the artichokes: trim the stem, remove tough outer leaves, cut off the top. Rub with lemon to prevent browning.
- Place the artichokes in acidulated water (water with lemon juice).
- Prepare the stuffing: strip the mint leaves, toast the pepper in a pan, crush in a mortar with salt. Grate the garlic. Chop the anchovies. Mix everything with oil.
- Open the artichokes and stuff with the filling.
- Arrange the artichokes in a heavy-bottomed pot, add the stems, some oil, whole garlic cloves, mint. Pour in water until it reaches the leaves, leaving the tops exposed.
- Cover with parchment paper and a lid. Cook over medium heat for about 12 minutes.
- Check doneness: a knife should slide in easily. If still hard, cook for another 10 minutes.
- Once tender, remove the artichokes and reduce the cooking liquid if too watery.
- Serve the artichokes with their juices, garnish with fresh mint and a drizzle of raw olive oil.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
