🌿 Carciofi alla romana (Roman-style artichokes)

Name: Carciofi alla romana (Roman-style artichokes)
Total time: 50 min
Yield: 4
Cuisine: Italy · Rome · Lazio
Ingredients: 4 large artichokes; 1 lemon (for the trimming water); A handful of fresh mint leaves, chopped; 2 garlic cloves, chopped; A handful of parsley, chopped; 4 tbsp olive oil; Water, salt and pepper

Origin: Italy · Rome · Lazio

170kcal

per serving · 200 g

85kcal

per 100 g

5 gProtein2.5 g / 100 g

10 gFat5 g / 100 g

12 gCarbs6 g / 100 g

Carciofi alla romana are whole artichokes stuffed with a mixture of mint, garlic and parsley, then braised upside down in olive oil and water until meltingly tender. The herbs perfume the hearts, and the cooking liquid becomes a light, fragrant sauce. They are served warm or at room temperature as a side dish or antipasto.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb6 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

artichokemintgarlicparsleyolive oil

Recipe

4 servings50 min

Ingredients

4 large artichokes
1 lemon (for the trimming water)
A handful of fresh mint leaves, chopped
2 garlic cloves, chopped
A handful of parsley, chopped
4 tbsp olive oil
Water, salt and pepper

Method

Trim off the tough outer leaves, peel the stems and keep the artichokes in water with lemon juice.
Mix the mint, garlic and parsley with salt, pepper and 1 tbsp olive oil.
Open the leaves slightly and push the herb mixture into the centre of each artichoke.
Stand them head-down in a snug pot, add the remaining oil and water to come a third of the way up.
Cover and cook gently for 30–40 minutes until a knife slides easily into the heart.

How to make it lighter

Use 2 tbsp oil instead of 4 and a little more water: 1 tbsp oil ≈ 120 kcal.
Serve with the cooking juices instead of extra oil.
Pair with grilled chicken or a bean salad for a light, filling plate.

History

This is one of the classic springtime dishes of Roman cooking, made with the round local artichokes; the traditional herb is often the local wild mint called mentuccia, which ordinary mint usually replaces outside Rome.

Count it in one photo

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →