Carciofi alla Romana - Roman Style Artichokes

Carciofi alla Romana - Roman Style Artichokes

Artichokes are not that hard to cook, and this recipe is easy to make!
5 from 5 votes
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Course: Contorno
Cuisine: Italian
Keyword: artichokes, carciofi, roman
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8
Calories: 79kcal
Author: Nonna Box


  • 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.


Calories: 79kcal | Carbohydrates: 15g | Protein: 4g | Sodium: 414mg | Potassium: 497mg | Fiber: 7g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 23.8mg | Calcium: 64mg | Iron: 1.8mg
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