Carciofi alla Romana (Roman Style Artichokes) Recipe
Artichokes are incredibly tasty and versatile, perfect to create new recipes every time. Mammole artichoke variety is typical of the area around Rome and has a characteristic round shape. Mammole have no thorns and are incredibly juicy, for this reason they are particularly suitable for baking, but are also delicious eaten raw in a salad with just a drop of extra virgin olive oil and a pinch of salt.
One of the best way to enjoy Mammole artichokes is to follow the traditional Roman recipe: Carciofi alla Romana - or Roman Style Artichokes. The recipe is so simple and quick that you will be surprise of how tasty it can be! According to the recipe, Mammole artichokes are stuffed with parsley, mint and garlic and braised in a frying pan with some water and evo oil.
Have a look at our step-by-step recipe below to cook at home some incredibly tasty Carviofi alla Romana!!
Ingredients (serves 4):
4 Mammole artichokes
1 small bunch of fresh parsley
1 bunch of fresh mint
2 garlic cloves
extra virgin olive oil
fine sea salt
Start removing the outer and harder leaves of the artichokes and cutting off the top and the stem. Leave only a small part of the stem, close to the leaves. Then gently spread the leaves and scoop out the inner furry choke with a small spoon, without cutting the artichoke. Place the prepared artichokes in a bowl with some water and half of a lemon to prevent them to turn brown.
Finely chop the parsley, the mint and the garlic cloves and mix them together in a small bowl. Add some salt and pepper.
Gently spread the leaves of the artichokes and stuff them with the herbal mix.
Add some extra virgin olive oil in a large and quite deep pan, large enough to hold all the artichokes side by side so that they can stand with the stem pointing up.
Place the artichokes in the pan as described and pour some water, enough to cover them for 1/3 of their height. Add 3 or 4 spoons of evo oil. (You can also add half glass of white wine).
Bring the water to a boil, then reduce the heat to medium-low and cover with a lid. Cook until the artichokes are tender (you can test it with a knife), normally it takes around 20 - 30 minutes minutes.
Once ready, remove the artichokes from the pan, place them in a bowl or plate. Finish with a drizzle of extra virgin olive oil and a sprinkle of salt and pepper.