Roman-Style Braised Artichokes (Carciofi alla romana)

By
Danette St. Onge
Danette St. Onge
Danette St. Onge
Danette St. Onge is a food writer specializing in international cuisines. She authored "The Better-Than-Takeout Thai Cookbook" and has also served as the Italian Food Expert for The Spruce Eats.
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Updated on 12/19/22
Roman-Style Artichokes - Carciofi alla romana
Roman-Style Artichokes in the Trastevere, Rome - Carciofi alla romana

maakenzi / Getty Images
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 6 servings
Nutrition Facts (per serving)
686 Calories
66g Fat
19g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 686
% Daily Value*
Total Fat 66g 84%
Saturated Fat 9g 46%
Cholesterol 0mg 0%
Sodium 239mg 10%
Total Carbohydrate 19g 7%
Dietary Fiber 8g 29%
Total Sugars 2g
Protein 4g
Vitamin C 12mg 62%
Calcium 41mg 3%
Iron 2mg 9%
Potassium 452mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a classic contorno (side dish) from Rome, which pairs well with any meal but particularly with grilled meat main dishes such as lamb chops. It's traditionally made with mentuccia—a type of wild mint with a flavor resembling a cross between mint and oregano or parsley (we will use a mixture of mint and oregano or parsley in this recipe, presuming that you do probably not have access to mentuccia, which is difficult to find in many places). Mentuccia is called nepitella in Tuscany.

It's also usually made with large, round and tender mammola artichokes (also known as "Romanesco"). These are called "globe" artichokes in English (see the linked page for a photo of whole, uncooked and untrimmed globe/mammola artichokes). Unfortunately, in the United States and many other places outside of the Mediterranean, the variety of artichokes available is far more limited, and they are usually sold when older and tougher. In Italy, they are sometimes so young and tender that they can be eaten raw. So try to find younger and more tender artichokes (a farmer's market would be a good bet).

Ingredients

  • 6 artichokes, tender, stems attached, trimmed of choke, tough outer leaves and tough peel around stems, and with the thorny tips sliced off

  • 1 cup dry white wine

  • 1 cup extra-virgin olive oil

  • 1 tablespoon minced fresh flat-leaf parsley, or oregano

  • 3 tablespoons minced fresh mint

  • 2 tablespoons lemon juice, freshly squeezed

  • 2 cloves garlic, finely minced

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • Fine sea salt, to taste

  • 3/4 cup plus 1 tablespoon extra-virgin olive oil

Steps to Make It

  1. Gather the ingredients. To easily separate oregano leaves from the stem, pinch the step near the tip and run your fingers along the stem in the opposite direction of growth.

  2. In a small mixing bowl, combine the parsley (or oregano), mint, garlic, salt, and 1 tablespoon extra-virgin olive oil.

  3. Stuff each artichoke with 1 tablespoon of this mixture.

  4. Cover the bottom of a large, high-sided, heavy-bottomed pot with a thin layer of the remaining olive oil and place the artichokes on the bottom, flat side down and stem side up.

  5. Add 1 cup of water and the wine, cover the pot, bring the water just to a boil over medium-high heat, then reduce the heat to low and simmer until tender, about 15 to 20 minutes.

  6. To serve, transfer the artichokes to a serving plate and drizzle with some of the cooking liquid/oil. The artichokes can be served hot or at room temperature.

  7. Serve and enjoy!