Last Updated on 2023/05/30
A Springtime Delight: Discover Rome’s Culinary Scene with Carciofi alla Romana”
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Carciofi alla Romana is a typical dish in Rome’s culinary scene. This Roman-style artichoke dish is primarily prepared and served in restaurants during the spring season. Alongside Carciofi alla Giudia, it represents one of the most famous artichoke-based dishes in Roman cuisine. In Rome and its surrounding areas, this dish is made using Romanesco artichokes, harvested between February and April in the coastal region northwest of Rome, between Ladispoli and Civitavecchia.
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To prepare the artichokes, they must be cleaned with a sharp knife to remove all the tough leaves and thorns, employing an upward spiral motion. Only a few centimeters of the stem should be left intact, with the remainder cleaned, cut into pieces, and cooked alongside the artichokes. The artichokes are then soaked for a few minutes in water mixed with lemon juice to prevent browning. Gently open the artichokes and remove the inner hay-like fibers, especially those present towards the end of the season. Fill the resulting cavity with a mixture of mint (or parsley in its absence), garlic, salt, and pepper.
Finally, place the artichokes head-down in a deep pot to ensure the filling stays in place, the artichokes do not float, and the stem cooks properly in the liquid. Add water and oil (some variants call for the addition of white wine) and sprinkle with salt and pepper. Braise the artichokes in the covered pot for an hour. They can be enjoyed either hot or at room temperature.
- 6 Romanesco artichokes (mammole)
- 1 bunch of parsley
- 1 bunch of mint (mentuccia)
- 3 cloves of garlic
- Extra virgin olive oil (rather generous amount)
- 1 lemon
- 170 g white wine
- Fine salt
- Warm water
How to prepare Carciofi alla Romana
To prepare Roman-style artichokes, begin with the cleaning process: start by removing the tough outer leaves by hand. Trim the stem, leaving about 5 centimeters from the base. Cut off the tips of the leaves to remove the woody part. Hollow out the center of the artichokes with a teaspoon to remove the hay-like fibers, and as you complete each one, rub them with half a lemon to prevent browning. Also, peel the stems to remove the outer fibrous layer.
Next, prepare a fine mixture of garlic, parsley, and a few leaves of Roman mint, along with extra virgin olive oil, salt, and a grind of pepper. Mix well. Gently open the artichokes and stuff them evenly with the prepared mixture. In a high-sided pan, pour in 3-4 tablespoons of oil and arrange the artichokes with the stems facing upward, ensuring they are packed tightly together. Begin cooking for 5 minutes or until the oil starts to sizzle.
Once the oil begins to sizzle, pour in a couple of glasses of water, cover with a lid, and cook over medium heat for about 35 minutes. When the artichokes are tender, remove them from the heat. Transfer them to a serving platter, and your Roman-style artichokes are ready to be served!
Topics: Roman-style artichoke recipe, Carciofi alla Romana preparation, authentic Roman cuisine, Romanesco artichoke dishes, Italian artichoke recipes, springtime Roman dishes, Carciofi alla Giudia, braised artichoke techniques
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