Carciofi alla Romana (Roman Braised Artichokes with Mint and Garlic)
Inspired by techniques from Serious Eats.
Artichokes trimmed to their tender leaves, filled with a garlicky mint and parsley mix, then braised stem up in olive oil, water and lemon until a knife slides through the base. Served with the pan juices.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Mix the herbs. Combine the parsley, mint, oregano, garlic, half the salt and the pepper in the small bowl.
- 2
Trim the artichokes. Squeeze the lemon into the cold water and drop in the halves. Pull off the dark outer leaves of each artichoke, peel the stem leaving 7-8 cm, cut off the top third and scoop out any choke. Hold them in the lemon water until all are done.
- 3
Fill. Drain the artichokes and shake them dry. Open the leaves gently and press the herb mix into the centre and between the leaves.
- 4
Braise. Stand the artichokes stem up in the pan. Pour over the oil, water and lemon juice and sprinkle with the remaining salt. Cover tightly and simmer over low heat for 20-30 min, until a knife meets no resistance in the base. Serve warm or at room temperature with the juices and a little more oil.
Storage
Refrigerate in their juices up to 3 days. Serve at room temperature or reheat gently. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large bowl
- small sharp knife
- teaspoon
- small bowl
- saucepan just wide enough to hold the artichokes upright, with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 220 kcal |
| Protein | 4.3 g |
| Carbohydrate | 14.7 g |
| of which sugars | 1.4 g |
| of which free sugars | 0.1 g |
| Fat | 17.8 g |
| of which saturates | 2.5 g |
| Fibre | 7.1 g |
| Salt | 1.02 g |
Protein per 100 kcal
2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
