Carciofi alla Romana

Carciofi alla Romana: Carciofi alla romana, literally “roman-style artichokes”, is a typical dish of Roman cuisine. In Rome, it is prepared in each household and served in all restaurants in spring-time. Together with the Carciofi alla giudia, it represents one of the most famous artichoke dishes of the roman cuisine.

Ingredients for Carciofi alla Romana

(serves 4):

• 8 artichokes
• 1 lemon, zested and juiced
• 1/2 cup flat-leaf parsley, chopped
• 2 tbsp sage, chopped
• 2 tbsp mint, chopped
• 1 garlic clove, finely chopped
• 1/2 tsp chopped red chilli
• 1 cup freshly grated parmigiano reggiano cheese
• 2 cups dried breadcrumbs
• 300 ml extra virgin olive oil, plus extra for drizzling
• 250 ml white wine
• Salt, to taste
• Freshly ground black pepper, to taste

Method for Carciofi alla Romana:

• Fill a large bowl with cold water and add the lemon juice.
• Take an artichoke and peel off the outer leaves until you reach the paler inner leaves.
• Trim the stem and slice off the top of the artichoke so the heart is visible.
• Scoop out the hairy choke.
• Put the trimmed artichoke into the bowl of lemon water to prevent discolorationdue to oxidation.
• Continue preparing the remaining artichokes.
• Combine the lemon zest, herbs (flat-leaf parsley, sage and mint), garlic, chilli, parmigiano reggiano, breadcrumbs and oil in a bowl.
• Season the mixture with salt and pepper.
• Mix well.
• Preheat the oven to 180°C.
• Drain the artichokes from lemon water.
• Stuff each artichoke generously with the breadcrumb mixture by gently separating each leaf and pushing the stuffing into the gaps.
• Tightly pack the artichokes into a baking dish.
• Drizzle with more oil.
• Pour in the white wine.
• Add enough water to just cover the base of the dish by a couple of centimeters.
• Season the dish with salt and pepper.
• Cover the baking dish with foil.
• Bake the artichokes in the oven for about 20 minutes, or until the artichokes are tender when pierced with a skewer.
• Carciofi alla Romana is ready to be served.

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