Carciofi alla giudea are Jewish-style artichokes that are deliciously fried, and carciofi alla romana are Roman-style artichokes, which are steamed in wine.
This recipe is for carciofi alla romana and is very simple to execute. If you are an artichoke lover and have been to Rome, you know the flavor of good carciofi alla romana and will never forget it.
They are usually served as an appetizer but can also be a side dish for meat. Once again, with a few simple ingredients like garlic, mint and wine, Italians take a simple vegetable and make it famous (take a look at this other artichokes recipe).
This recipe is best to make in the spring, when artichokes are in season. Look for fresh, large artichokes–called globe artichokes–with tight leaves and minimal discoloration. If you can’t find perfect artichokes, don’t worry; even slightly smaller artichokes with a few spots turn out beautifully with this recipe.
If it is your first time working with fresh artichokes, don’t be afraid! It is very easy and is essentially just trimming and removing some leaves and then steaming. I hope you enjoy this authentic recipe from my favorite city in the world.
Artichokes are not that hard to cook, and this recipe is easy to make!
- 1 lemon
- 8 artichokes cleaned and trimmed as shown in the pictures
- 2 cloves garlic minced
- 2 tbsp fresh parsley chopped
- 2 tbsp fresh mint chopped
- 1 tsp salt
- 1 tbsp plus 1/2 cup extra-virgin olive oil
- 1/2 cup dry wine
- 1 1/2 cup water
Halve the lemon and squeeze the juice into a large bowl of cold water. Add the lemon halves to the bowl.
Peel off the tough outer leaves of the artichokes (one at the time) and trim 1 inch from the top (as shown in the pictures).
In a medium bowl, combine garlic, parsley, mint, salt, and 1 tablespoon of the olive oil.
Place 1 tablespoon of the herb mixture in the cavity of each artichoke and arrange in a deep frying pan or heavy pot that holds them close together. A Dutch oven works well for this.
Add the wine, water, remaining oil, and a dash of salt.
Bring to a light boil, then turn to low heat, cover, and simmer for 50 to 60 minutes or until tender.
Combine this contorno recipe with: