How to artichokes roman style 🇮🇹 carciofi alla romana

Artichokes; a love story. An Arabian prince heard of a peasant girl selling this strange vegetable. Went to discover, fell in love and married the girl.

40
STEPS
INGREDIENTS

Baby artichokes. Or poivrade in French

Baby artichokes. Or poivrade in French

Peel and core the artichokes. Cut in half and as you go put them in water- lemon. To prevent oxidation and becoming black

Peel and core the artichokes. Cut in half and as you go put them in water- lemon. To prevent oxidation and becoming black

Prepare the garnish- stuffing.

Prepare the garnish- stuffing.

Squeeze 1 lemon add olive oil peel and crush the garlic add to the lemon-oil. Mince the parsley and the mint.

Squeeze 1 lemon add olive oil peel and crush the garlic add to the lemon-oil. Mince the parsley and the mint.

Arrange the artichokes in a cooking pot

Arrange the artichokes in a cooking pot

In each half artichoke, put a teaspoon of the mixture. If some remains just add them in the pot. Add 2TBsp water 1-2 TBsp olive oil. Cover. Bring to a boil. Cook on low for 1 hr or until tender

In each half artichoke, put a teaspoon of the mixture. If some remains just add them in the pot. Add 2TBsp water 1-2 TBsp olive oil. Cover. Bring to a boil. Cook on low for 1 hr or until tender

Add few branches of parsley. Optional

Add few branches of parsley. Optional

After 1 hr. serve hot or cold

After 1 hr. serve hot or cold

  • 1.0kg baby artichokes 10-pealed
  • 4.0 Garlic crushed
  • 1.0bnch Parsley branches
  • 3.0 Mint branches 20 leaves
  • 2.0Tbsp Olive oil or more
  • 2.0 Lemon
  • 2.0Tbsp Water or more
Paris ??
The Conversation (0)