Newsletter Signup

Sign up for our newsletter and get the lastest news.




Home > Recipes from Maine-ly Drizzle > Appetizers > Artichokes, Roman Style

If you don't have access to globe artichokes, just buy the most tender artichokes available and remove anything that isn't edible. A carciofo alla romana should have an almost buttery texture. The more olive oil you use, the better the dish will be.

Ingredients

  • 12 globe artichokes
  • 1 fat garlic clove, finely chopped
  • 15 large mint leaves finely chopped
  • small handful of parsley (approx. 1/4 oz) finely chopped
  • 3 tablespoons Maine-ly Drizzle's Frantoio/Leccino Extra Virgin Olive Oil
  • 100 ml (3 1/2 fl oz) water
  • Salt and freshly ground black pepper
First clean and prepare the artichokes. Begin by pulling off the tough outer leaves; be brutal when removing them as tough leaves won’t break down during cooking and you want the artichokes to be soft throughout. Trim the remaining leaves with a sharp knife, cutting roughly a third off the top. You can do this with a sharp paring knife. Cut the end off the stalk leaving approximately 5 cm (2 in) of stalk still on the artichoke. Cut away the dark tough outer parts of the remaining bit of stalk, exposing the paler inner stalk, and slice off the base scales of the artichoke with a knife. If the artichokes are young, and they should be, there shouldn’t be a fluffy choke inside, but if there is remove it with a spoon.

In a small bowl, mix together the garlic, mint and parsley, and stuff the mixture into the artichoke centres.

Get a lidded saucepan just big enough to snugly hold all the artichokes in when they’re stood up in the pan with the heads down and stalks sticking up. You want the artichokes to be quite closely packed together when you add them to the pan, so that they won’t fall over while cooking. Place the saucepan over a medium heat and add the olive oil. Gently place the artichokes in the pan, heads down and stalks up.

Pour in the water and if you have any leftover herbs you can add these too. Cover with a lid and leave to cook at a simmer for 45 minutes until tender. Shake the pan frequently to make sure they don’t stick and add a little hot water if they look dry. Serve warm with any juices from the pan.