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Roman Artichoke Recipe

posted Dec 10, 2014, 8:30 AM by Booking NoleggioRadio.it   [ updated Dec 10, 2014, 7:41 PM ]

Roman Artichokes

I can not have a Roman holiday without Roman Artichokes. In fact, every single time I go back to Rome, I have my first dinner, at Gigetto, in the Jewish ghetto. The Roman-Jewish community is well known for making the best artichokes in town. There are two distinctly different recipes:

“Alla Giudea”—Jewish-style artichokes that are deliciously fried, the other is “Alla Romana”—Roman-style artichokes, which are steamed in wine. This recipe is “Alla Romana” which is very simple to execute. If you are an artichoke lover and have been to Rome, you know the flavor that you will never forget. These are usually served as an appetizer, but can also be a side dish for meat. Once again, a few simple ingredients like garlic, mint and wine, Italians take a simple vegetable and make it famous. If it is your first time working with fresh artichokes, don’t be afraid! It is very simple and it’s essentially just trimming and removing some leaves and then steaming. I hope you enjoy this authentic recipe from my favorite city in the world.
Buon Appetito!


Serves 8

Prep Time 10 min

2 tablespoon chopped fresh parsley
2 tablespoons chopped fresh mint
1 lemon
2 cloves garlic, minced
1 teaspoon salt,
1 tablespoon-plus 1/2 cup extra-virgin olive oil
8 artichokes cleaned and trimmed as shown in the pictures
1/2 cup dry white wine
1-1/2 cup water

Halve lemon and squeeze the juice into a large bowl of cold water.
Add squeezed lemon halves to bowl.
Peel the tough outer leaves of the artichokes (one at the time),and trim 1 inch from top.(like shown in the pictures).
In a medium bowl combine garlic, parsley, mint, salt and 1 tablespoon olive oil.
Place 1 tablespoon of the herb mixture in the cavity of each artichoke.
Arrange all chokes in a deep pan that keeps them close together,
Add the wine, water, remaining oil and salt.
Take to a light boil then turn to low heat cover and simmer for 50 to 60 minutes or until tender.

Serve warm or at room temperature.

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