RomanItalian
Roman-Style Artichokes
by Marco Rufini · 181K subscribers on YouTube
Roman-style artichokes slowly baked in a pot with a fragrant mixture of mint, parsley, garlic and chili pepper. This version uses a low-temperature oven and a paper lid to achieve a lightly smoky flavor. The artichokes are cooked whole with their stems, which become the most delicious part.
- Cook
- 1h
- Difficulty
- medium
Ingredients
9 itemsMethod
- Trim the artichokes by removing the tough outer leaves and hollowing out the center.
- Prepare the chopped mixture (battuto) with mint, parsley, garlic, and a piece of chili pepper.
- Place the battuto into a pot with olive oil.
- Arrange the artichokes tightly in the pot, standing upright.
- Cut the artichoke stems into pieces and place them on top of the artichokes.
- Season with salt and pepper.
- Cover the pot with a natural lid: either thick bread paper or wet straw paper.
- Place the pot in a low-temperature wood-fired oven (or a regular oven at low heat) for about 1 hour.
- Halfway through cooking, add a little water, turn the paper lid, add more water, and return to the oven.
- Serve the artichokes with their stems, which are the most flavorful part.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
