Classic Roman Braised Artichokes

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Roman-Jewish neighborhood dish, globe artichokes are trimmed, opened like flowers, and braised upside-down in a snug pot with olive oil, white wine, garlic, and abundant fresh mint. The result is tender, savory, and herbaceous, traditionally served warm or at room temperature as an antipasto.

Nutrition Facts

Per serving (estimated)

• 210 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 16 gCarbs
• 8 gFiber
• 2 gSugar
• 5 gProtein
• 380 mgSodium
• 500 mgPotassium
• 80 mgCalcium
• 2 mgIron
• 25 mgVitamin C
• 200 mcgVitamin A

Ingredients

For the artichokes

• 4 large globe artichokes, heavy for their size
• 1 lemon, halved, plus extra wedges for serving
• 4 tbsp extra virgin olive oil, plus more for drizzling
• 4 garlic cloves, thinly sliced
• 4 salted anchovy fillets, rinsed (optional)
• 1/2 cup dry white wine
• 3/4 cup warm water or vegetable broth
• 1/2 cup fresh mint leaves, roughly chopped
• 1/4 cup fresh flat-leaf parsley, chopped
• 1 tsp fine sea salt, plus more to taste
• Freshly ground black pepper

Directions

1. Prepare a large bowl of cold water and squeeze in the lemon halves. Working one artichoke at a time, snap off the tough outer leaves, cut off the top inch of the bud, and trim the stem to about 1 inch, peeling any fibrous strings. Rub all cut surfaces with lemon and drop into the acidulated water.
2. Open each artichoke like a flower by gently spreading the leaves. Use a small spoon to scoop out the fuzzy choke and any purple inner leaves to reveal the heart.
3. In a heavy Dutch oven or deep skillet with a tight-fitting lid, combine the olive oil, garlic, and anchovies (if using). Warm over medium-low heat for about 2 minutes until the garlic softens and the anchovies dissolve into the oil.
4. Stir in the mint, parsley, white wine, and warm water or broth. Season with salt and pepper and bring to a gentle simmer.
5. Stand the artichokes upright in the pot, stem ends up, packing them snugly so they hold each other in place. Tuck any extra mint sprigs around them.
6. Cover and reduce heat to the lowest setting. Braise gently for 40 to 45 minutes, basting every 10 to 15 minutes with the pan liquid, until a paring knife slides easily into the base of each artichoke.
7. If the liquid reduces too much before the artichokes are tender, add a splash more warm water. The braising liquid should be thick, glossy, and concentrated by the end.
8. Transfer the artichokes to a serving platter. Boil the braising liquid for 2 to 3 minutes to reduce slightly, then spoon generously over each artichoke, tucking some of the cooked herbs into the open centers.
9. Drizzle with extra olive oil, finish with flaky salt and a squeeze of lemon, and serve warm or at room temperature as an antipasto or side dish.

Cook’s Notes

• Choose artichokes that feel heavy for their size with tightly packed, squeaky-fresh leaves; smaller buds will cook faster than large ones.
• The snug fit is essential: if the artichokes wobble, stuff a small heatproof cup or crumpled parchment between them and the pot wall to keep them upright.
• Anchovies are optional but traditional in Roman home cooking and add deep umami without tasting fishy.
• Make a day ahead and chill; the flavors meld and the artichokes reheat beautifully in their own juices.
• Serve with crusty bread to mop up the herb-rich braising liquid, which is the best part of the dish.

You might also like

Desserts

Classic Sicilian Cassata Cake

European

Roman-Style Mozzarella-Stuffed Fried Rice Balls

European

Marche-Style Vincigrassi Lasagna

European

Roman-Style White Pizza with Olive Oil and Rosemary