Carciofi alla Romana
There’s nothing that signals the arrival of spring in Rome more reliably than the scent of mint and garlic wafting from pots of carciofi alla romana simmering away in trattoria kitchens across the city. Carciofi are practically sacred here, worshipped with the kind of devotion usually reserved for soccer rivalries. Romans have perfected two preparations above all: the crispy, fried Carciofi alla Giudia and the tender, herbaceous Carciofo alla Romana. For the latter, whole artichokes are meticulously trimmed, stuffed with a bit of mentuccia and parsley, then gently braised until they’re so tender they practically dissolve under your fork.
8 ingredients
Prep: 15 mins
Cook: 30 mins
Carciofi alla Romana
Ingredients (8)
Ingredients (8)
Instructions
Drain and pat the artichokes (6) dry.
Season all over with salt and pepper.
Gently loosen the leaves and work the parsley (6 sprigs) and mint (6 sprigs) into the space between them, distributing it evenly.
Heat the olive oil (¼ cup) and garlic (2 cloves) in a high-sided pan or pot over low heat just until the garlic starts to take on color, about 5 minutes.
Fit the artichokes snugly in the pan, stem-side up.
Increase the heat to medium, then add the wine (½ cup) and cook until the alcohol aroma evaporates, about 1 minute.
Add ½ cup of water, bring to a simmer, then reduce the heat to low.
Cover with a tight-fitting lid and cook until the base of the stems is fork-tender, 25 to 40 minutes. Add more water as needed to keep the pot nice and moist and to prevent the artichokes from burning.
Comments
Purchase cookbook to comment