Carciofi alla romana is the gentle counterpart to fried Roman artichokes: the artichokes are filled with mint, parsley and garlic and braised slowly in olive oil until meltingly soft. In Rome they are served stems up, warm or at room temperature, as a spring side dish.
Carciofi alla romana is the gentle counterpart to fried Roman artichokes: the artichokes are filled with mint, parsley and garlic and braised slowly in olive oil until meltingly soft. In Rome they are served stems up, warm or at room temperature, as a spring side dish.
Carciofi alla romana is the gentle counterpart to fried Roman artichokes: the artichokes are filled with mint, parsley and garlic and braised slowly in olive oil until meltingly soft. In Rome they are served stems up, warm or at room temperature, as a spring side dish.
Carciofi alla romana is the gentle counterpart to fried Roman artichokes: the artichokes are filled with mint, parsley and garlic and braised slowly in olive oil until meltingly soft. In Rome they are served stems up, warm or at room temperature, as a spring side dish.
Carciofi alla romana is the gentle counterpart to fried Roman artichokes: the artichokes are filled with mint, parsley and garlic and braised slowly in olive oil until meltingly soft. In Rome they are served stems up, warm or at room temperature, as a spring side dish.
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