Roman-Style Braised Artichokes

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Roman-Style Braised Artichokes (Carciofi alla Romana) is a classic spring dish from Rome, Italy. Globe artichokes are gently braised upside down with olive oil, garlic, mint, and parsley until meltingly tender and richly flavored.

Nutrition Facts

Per serving (estimated)

• 230 kcalCalories
• 18 gFat
• 2.5 gSaturated Fat
• 16 gCarbs
• 7 gFiber
• 2 gSugar
• 5 gProtein
• 360 mgSodium
• 520 mgPotassium
• 80 mgCalcium
• 2 mgIron
• 22 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the artichokes

• 4 large globe or Romanesco artichokes
• 1 lemon, halved
• 2 cups cold water
• 3 tablespoons extra-virgin olive oil

For the herb stuffing

• 3 garlic cloves, finely minced
• 1/3 cup fresh mint leaves, chopped
• 1/3 cup fresh flat-leaf parsley, chopped
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup plain dry breadcrumbs

For braising

• 1 cup water or mild vegetable broth
• 2 tablespoons extra-virgin olive oil
• 1 small handful fresh mint sprigs

Directions

1. Snap off the tough outer leaves of each artichoke, slice off the top third, and trim the stem to about 2 inches, peeling away the fibrous outer layer. Rub all cut surfaces with a lemon half to prevent browning, then soak briefly in a bowl of cold water with the squeezed lemon to open the leaves slightly.
2. In a small bowl, combine the minced garlic, chopped mint, chopped parsley, salt, pepper, breadcrumbs, and 3 tablespoons olive oil. Mix with a fork until the mixture is uniformly moist and fragrant.
3. Gently spread the artichoke leaves open like a flower and tuck the herb-breadcrumb mixture down between the leaves, pushing it as deep as possible into the center and distributing it among the larger outer leaves as well.
4. Stand the stuffed artichokes upright (stem side down) in a heavy lidded skillet or Dutch oven just large enough to hold them snugly. Pour 1 cup of water and 2 tablespoons of olive oil into the pan, scatter the mint sprigs around the artichokes, and bring to a gentle simmer over medium heat.
5. Cover and reduce the heat to low. Braise for 30 minutes, checking once to add a splash more water if the pan looks dry, until a paring knife slides easily into the base of each artichoke.
6. Uncover, increase the heat slightly, and simmer for 10 to 15 minutes more to let the braising liquid reduce to a glossy, herb-flecked sauce. Tilt each artichoke to let any liquid inside drain back into the pan.
7. Transfer the artichokes to a warmed platter, spoon the reduced pan sauce over the top, and let them rest for 5 minutes. Serve warm or at room temperature, drizzled with a final glug of good olive oil.
8. Eat by pulling off the leaves one at a time and scraping the tender base with your teeth; the heart and stem are the prized rewards at the end.

Cook’s Notes

• Choose artichokes with tightly packed, squeaky-fresh leaves; Romanesco and mammole varieties are most traditional in Rome.
• Keep the stems on for easier handling and extra flavor; just peel them thoroughly so they cook at the same rate as the hearts.
• A tight-fitting lid is essential so the artichokes steam gently in their own moisture and the infused oil.
• For a richer sauce, add a splash of dry white wine to the braising liquid along with the water.
• Carciofi alla Romana are traditionally served at room temperature as part of a Roman antipasto spread, and the flavors deepen beautifully as they cool.

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