RomanItalian
Roman-Style Artichokes
by Gambero Rosso · 452K subscribers on YouTube
A classic Roman dish of artichokes slowly cooked with garlic, mint, and olive oil. The artichokes are cleaned to perfection, leaving only the tender parts, and cooked without added water to concentrate their flavor.
- Difficulty
- medium
Ingredients
6 items- Carciofi romaneschi (cimaroli)Choose firm, fresh artichokes, preferably the Romanesco variety; the central 'cimarolo' is best.
- GarlicOne clove per artichoke, crushed
- Mentuccia (menta romana)A generous handful, roughly chopped; can substitute with regular mint if unavailable
- Extra Virgin Olive OilEnough to generously cover the bottom of the pan and drizzle over artichokes
- SaltTo taste
- Lemon JuiceFor the acidulated water to soak artichokes
Method
- Select the best artichokes: look for the 'cimarolo' (central artichoke) with a straight stem and tight leaves.
- Clean the artichokes by removing the tough outer leaves one by one, working from the base upward. Trim the stem at the base, then peel the tough outer layer of the stem, leaving the tender core.
- Using a small knife, trim the tip of the artichoke and open the leaves slightly to allow oil to enter during cooking.
- Place the cleaned artichokes in a bowl of water acidulated with lemon juice to prevent oxidation.
- Remove the fibrous string from the stems (if using the stems separately) or keep them attached.
- Prepare the stuffing: crush garlic cloves and roughly chop fresh mint (mentuccia).
- Stuff each artichoke with a clove of garlic and a generous amount of mint leaves. Season with salt.
- In a pan, pour a generous amount of olive oil—the artichokes should be well covered. Arrange the artichokes upright in the pan, close together so they support each other.
- Add a few more mint leaves on top and around the artichokes. Do not add water.
- Wet a sheet of baking paper and place it directly on top of the artichokes to create a lid. Cook over very low heat for about 40–50 minutes, or until the artichokes are tender and the hearts are easily pierced with a knife.
- Serve warm, drizzled with the cooking oil.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
