Carciofi alla Romana
Serves 4
20 mins prep
30 mins cook
50 mins total
If you love artichokes, you’ll love this Roman classic. Unlike most whole artichoke dishes, this one is fully cleaned before cooking — so once it’s done, you can eat the entire thing, heart to tip. I learned this recipe from a Roman chef, and while cleaning artichokes can feel tricky at first, the steps below will guide you through.
0 servings
Step 1: Prepare Lemon Water
Fill a large bowl with cold water and the juice of 1 lemon. As you clean each artichoke, place it in the lemon water immediately to prevent browning. Make sure they are fully submerged.
Step 2: Clean the Artichokes
Cleaning is the most important part of this recipe. Go slowly — it gets easier with practice!
Trim the Leaves
Peel off the dark outer leaves until the entire base of the artichoke is pale green.
Using a sharp curved (bird’s beak) or straight paring knife, hold the knife facing upward and begin trimming the outer tops of the remaining leaves. Rotate the artichoke in your hand, working one leaf at a time if needed, until you reach the top.
Then, carefully trim across the top of the artichoke to create a flat, even surface.
Remove the Choke
Hold your knife facing the center of the choke at a slight outward angle. Begin peeling inward to remove the light pink inner leaves, starting as far out as the pink begins.
Once those are removed, use a spoon to scoop out the fuzzy inner choke. Be gentle to avoid cutting too deep into the heart.
Peel the Stem & Base
Using your knife, carefully peel the outer layer of the stem and around the base of the artichoke to reveal a pale green, tender interior.
Step 3: Salt & Stuff
Remove the cleaned artichoke from the lemon water and shake gently to remove excess moisture.
Lightly salt the inside and outside, then stuff the center with 1 garlic clove and a few leaves of mentuccia, mint, or parsley.
Step 4: Cook in Oil
Lay the artichokes on their sides in a pot or high-sided pan so they fit snugly — the tighter the fit, the less oil you’ll need.
Pour in enough olive oil to half-submerge the artichokes.
Crumple a piece of parchment paper, wet it under the sink, and place it over the artichokes. Cover with a lid.
Cook over medium-low heat for about 30 minutes, checking occasionally, until the artichokes are tender and easily pierced with a fork.
Step 5: Rest & Serve
Let rest for 5 minutes off the heat. Serve warm or at room temperature — and don’t forget to save the infused oil for dipping bread, dressing salads, or cooking later!
