Easy Roman Braised Artichoke Hearts (Carciofi alla Romana) Recipe

Braised Roman-style artichokes are cooked gently in a mixture of white wine, olive oil, garlic, and herbs.

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Vicky Wasik

Why It Works

  • Combining oregano and mint approximates the flavor and aroma of nepitella, an herb Romans use for this dish, better than mint alone.
  • Gently cooking the artichoke hearts in olive oil with white wine both steams and poaches them until they're supremely tender and flavorful.

Carciofi alla romana is one of Italy's most famous artichoke recipes. It's made with little more than olive oil, wine, garlic, and herbs, but the result is gently cooked, supremely tender artichoke hearts in a fragrant bath of their own cooking juices.

Recipe Facts

0

Active: 30 mins
Total: 60 mins
Serves: 2 to 4 servings

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Ingredients

  • 2 whole lemons (for maintaining artichokes' color)

  • 4 large or 12 small artichokes (2 pounds; 1kg)

  • 1/4 cup (7g) minced flat-leaf parsley leaves

  • 2 tablespoons minced fresh mint leaves

  • 2 tablespoons minced fresh oregano leaves

  • 3 medium cloves garlic, minced

  • 1/4 cup (60ml) extra-virgin olive oil, plus more for drizzling

  • 1/4 cup (60ml) dry white wine

  • Kosher salt and freshly ground black pepper

Directions

  1. Fill a large bowl with water; halve and squeeze 2 lemons into it. Trim artichokes by cleaning them down to the hearts, following the guidelines shown here: Using a serrated knife, cut off top of artichoke and bottommost part of stem. Using a paring knife or sharp vegetable peeler, trim away the tough outer leaves to expose the tender inner leaves and heart. Trim away fibrous outer layer around stem to expose tender inner core (if stem breaks off, that's okay; just save it and cook it alongside the hearts). Using a spoon, scrape out the inedible, hairy choke in the center of each heart. Transfer cleaned artichokes to bowl of lemon water as you work, covering them with a clean kitchen towel to keep them completely submerged.

  2. In a small bowl, stir together parsley, mint, oregano, and garlic. Rub concave side of each artichoke heart with herb mixture, packing it into any leafy crevices. Set aside remaining herb mixture.

  3. Add olive oil and wine to a pot just large enough to hold all the artichokes closely side by side, so that they can sit flat with their stem sides up. Arrange artichokes in pot and season with salt and pepper.

  4. Bring pot to a simmer over medium-high heat, then lower heat to a bare simmer, cover, and cook until artichokes are fork-tender, 20 to 30 minutes. (Smaller artichokes may not take as long.)

  5. Remove from heat and transfer artichokes to a platter, stem sides up. Drizzle with cooking juices, along with some fresh olive oil and a light sprinkling of reserved herb mixture. Serve warm or at room temperature.

Special equipment

Vegetable peeler or paring knife

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Nutrition Facts (per serving)
282 Calories
18g Fat
32g Carbs
6g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 282
% Daily Value*
Total Fat 18g 23%
Saturated Fat 3g 13%
Cholesterol 0mg 0%
Sodium 389mg 17%
Total Carbohydrate 32g 12%
Dietary Fiber 12g 42%
Total Sugars 6g
Protein 6g
Vitamin C 105mg 525%
Calcium 86mg 7%
Iron 3mg 14%
Potassium 606mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)