- Artichokes are a celebrated ingredient in Italy, particularly in Roman cooking, where their peak seasonality in spring is eagerly awaited.
- Carciofi alla Romana aims to highlight the tender, nutty flavor of artichokes enhanced with the freshness of mint and parsley, complemented by the umami from Parmesan. The texture is a harmonious contrast between the soft, melt-in-your-mouth heart and leaves and the slightly crunchy breadcrumb filling.
- 4 large artichokes
- 1 bunch of fresh mint
- 1 bunch of fresh parsley
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 lemon
- 2 cups vegetable broth or water
- Prepare the artichokes by trimming the stems, removing the tough outer leaves, and cutting off about 1 inch from the top of each artichoke. Rub all cut surfaces with a lemon half to prevent browning.
- Spread the artichoke leaves gently to open them slightly. Rinse under cold water, shaking out the excess.
- In a mixing bowl, combine minced garlic, chopped mint and parsley, breadcrumbs, and Parmesan. Mix well.
- Stuff the mixture into the artichokes, working it into the spaces between the leaves.
- Place the stuffed artichokes in a deep pan with the bases touching the bottom. Add enough vegetable broth/water to come about halfway up the sides of the artichokes.
- Squeeze the remaining lemon over the artichokes and add the squeezed halves to the pan.
- Cover and simmer over low heat for about 45 minutes to 1 hour, or until the artichokes are tender. Add more liquid if necessary during cooking.
- Serve warm, drizzled with the cooking liquid.
- Selecting artichokes: Look for artichokes that feel heavy for their size, with tightly packed leaves and a fresh, green appearance.
- Preventing browning: Keep a lemon half ready to rub over any cut surfaces immediately to prevent oxidation.
- Stuffing the artichokes: Be gentle but firm in spreading the leaves to stuff them, ensuring the filling is distributed evenly without breaking the leaves.