Artichokes alla Romana Recipe

Artichokes alla Romana Recipe

Based on 1 ratings
Polina

Polina

Community member

"The first time I tried this incredible dish was in Rome in early spring and it blew my mind. I love that in Italy there are special fruits and vegetables for each season. And now it’s time to experiment with artichokes and cook them in different ways. Roman style is my favorite, so soft, juicy and the flavor is amazing. Chief’s kiss!"

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
4
artichokes
parsley
1 clove
garlic
250 ml
water
50 ml
extra-virgin olive oil
1 pinch
salt
black pepper
1
lemon

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

  • Step 1/4

    Tear off the outer leaves of the artichokes ( 2-3 layers), peel the stalks and cut artichokes almost in halve in order to get rid of the sharp tips. Use the spoon or a small knife to remove the central part inside the artichokes, it looks like short hairs. When it's done take a bowl and squeeze the whole lemon, add some water and put the artichokes in it. Let them sit here for some time while you'll be making the filling.
    • 4 artichokes
    • 1 lemon

    Tear off the outer leaves of the artichokes ( 2-3 layers), peel the stalks and cut artichokes almost in halve in order to get rid of the sharp tips. Use the spoon or a small knife to remove the central part inside the artichokes, it looks like short hairs. When it's done take a bowl and squeeze the whole lemon, add some water and put the artichokes in it. Let them sit here for some time while you'll be making the filling.

  • Step 2/4

    To make the filling you’ll need to finely chop a bunch of parsley, mince the garlic and mix it all together with salt and pepper. Remove the artichokes, drain and fill them with this fresh parsley-garlic mix. You can rub them with some extra salt and pepper.
    • parsley
    • 1 clove garlic
    • 1 pinch salt
    • black pepper

    To make the filling you’ll need to finely chop a bunch of parsley, mince the garlic and mix it all together with salt and pepper. Remove the artichokes, drain and fill them with this fresh parsley-garlic mix. You can rub them with some extra salt and pepper.

  • Step 3/4

    Take a small pan, because we need to keep artichokes pretty close to each other and don't let them fall. Put 4 artichokes heads down in the pan and pour half of the water, then add olive oil and the remaining water. Cover with the lid and over the medium heat let them cook for 30 min. Don't open the lid while it's cooking. After 30 min if you see that the artichokes are a little bit tender, let them simmer for another 5-10 min.
    • 250 ml water
    • 50 ml extra-virgin olive oil

    Take a small pan, because we need to keep artichokes pretty close to each other and don't let them fall. Put 4 artichokes heads down in the pan and pour half of the water, then add olive oil and the remaining water. Cover with the lid and over the medium heat let them cook for 30 min. Don't open the lid while it's cooking. After 30 min if you see that the artichokes are a little bit tender, let them simmer for another 5-10 min.

  • Step 4/4

    When the artichokes are ready, place them on a beautiful plate and serve them warm to your guests.

    When the artichokes are ready, place them on a beautiful plate and serve them warm to your guests.

  • Enjoy your meal!

    Artichokes alla Romana Recipe

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!