Roman-style artichokes

Ingredients

• 6Romanesco artichokes
• 1 bunchmint
• 1 bunchparsley
• 3 clovesgarlic
• 170 gwhite wine
• to tastefine salt
• as neededhot water
• as needed, generouslyextra-virgin olive oil
• 1lemon

Instructions

1. 1

   Clean the artichokes

   Remove the tougher outer leaves until the pale base of the artichoke is exposed. Trim and peel the base and stem with a small knife, then cut off the leaf tips. If you like, trim around the ends of the leaves to give each artichoke a more flower-like shape.

2. 2

   Season the artichokes

   Rub the lemon over the leaves and stems to help prevent browning. Trim the stems to your preferred length, keeping the cut pieces to cook alongside the artichokes. Gently open each artichoke with your hands, season inside and out with salt, and set the mint and parsley on a chopping board.

3. 3

   Chop the herbs

   Finely chop the mint and parsley. Remove the inner germ from the garlic cloves, chop them finely too, then combine the garlic and herbs in a bowl.

4. 4

   Fill and brown

   Press the herb mixture gently into each artichoke, then squeeze the leaves lightly to close the flower. Heat a generous amount of olive oil in a large, heavy-based saucepan. Set the artichokes upside down in the pan to brown, tucking in the stems if using, and turn up the heat.

5. 5

   Turn and deglaze

   Once the tops of the artichokes are browned, turn them onto their sides and brown them all over, turning with tongs. Pour in the white wine to deglaze the pan. After a few seconds, once the alcohol has evaporated, add enough hot water to come halfway up the artichokes.

6. 6

   Braise until tender

   Bring the liquid to a boil, then lower the heat, cover the pan and cook for about 30 minutes. For the optional covered-paper method, lay a sheet of dampened and wrung-out baking paper over the pan before putting on the lid. The artichokes should be cooked but still fairly firm; for a softer result, cook for about 10 minutes longer.

7. 7

   Finish the sauce

   You can remove the baking paper after about 20 minutes, then continue cooking covered for another 10 minutes. Remove the lid towards the end if the cooking liquid needs reducing. Serve the artichokes drizzled with the pan juices.

What are Roman-style artichokes?

Carciofi alla romana is a classic Roman way to prepare artichokes, using herbs, garlic, olive oil and a gentle braise. This version fills whole artichokes with mint and parsley, then browns and simmers them in the same pan.

The result balances a savoury, aromatic centre with tender leaves and a flavourful cooking liquor. Romanesco artichokes suit the method because their rounded shape can hold the herb filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 5g protein, 17g carbs, 19g fat.

The artichokes provide most of the carbohydrates and fibre, while the olive oil carries most of the fat and the herbs contribute only a small amount of protein. Serve one artichoke per person alongside a protein-rich main and another vegetable for a more balanced plate.

Choosing and cleaning the artichokes

Trim the tough outer leaves until you reach the pale base, and peel the stem so it cooks at a similar rate to the heart. Rub the cut surfaces with lemon as you work to slow discolouration.

Keep the stems if they are attached and in good condition; they can cook in the pan between the artichokes. Open each artichoke gently rather than pulling the leaves apart.

The herb and garlic filling

Fine chopping: mince the mint, parsley and garlic so they can be distributed through the leaves without falling out in large pieces.

Garlic germ: remove the inner germ before chopping, as directed, then press the mixture into the opened artichokes. A gentle squeeze helps the leaves close around the filling.

Browning before braising

Hot oil: set the artichokes upside down first so the tops brown, then turn them carefully to colour the sides. This gives the braise a deeper flavour before the liquid goes in.

Wine and water: let the wine bubble briefly before adding hot water to halfway up the artichokes. Keep the heat controlled once the pan comes to a boil so the cooking stays gentle.

How to judge doneness

After about 30 minutes covered, check an artichoke by testing a leaf and the base with a small knife. The recipe aims for cooked artichokes that still hold their shape.

For softer artichokes, continue cooking for about 10 minutes longer. If the pan juices are still very loose, uncover the pan near the end and let them reduce.

Serving the artichokes

Spoon the reduced cooking juices over the artichokes just before serving, so the herbs and wine-seasoned oil are not left behind in the pan.

Serve them as a side with roast meat, fish or beans, or alongside bread to soak up the juices. They can also be part of a spread of Roman-style antipasti.

Recipe notes & tips

• Rub the cut surfaces with lemon as soon as you trim them to limit browning.
• Keep the trimmed stems and tuck them between the artichokes while they cook.
• Chop the herbs finely so the filling fits neatly between the leaves.
• Use tongs to turn the artichokes without pulling their leaves apart.
• Check the artichokes after 30 minutes, then extend the cooking time if you prefer them softer.

Variations

• Add lemon zest: mix a little finely grated zest into the herb filling for a brighter aroma.
• Use dried mint: replace fresh mint with a smaller amount of dried mint if fresh is unavailable.
• Add chilli: include a pinch of chilli flakes with the herbs for gentle heat.
• Swap the wine: use extra hot water in place of the white wine for a wine-free braise.
• Finish with herbs: scatter a little freshly chopped parsley over the artichokes just before serving.

Common mistakes to avoid

• Leaving tough leaves on: remove the outer leaves until the base is pale and tender.
• Skipping the lemon: rub trimmed surfaces with lemon so they are less likely to discolour.
• Overfilling the artichokes: press in the herbs gently and close the leaves without forcing them.
• Adding water too soon: let the wine bubble for a few seconds before pouring in the hot water.
• Cooking too long: check at about 30 minutes and extend the braise only if you want softer artichokes.

How to store

Cool the artichokes and refrigerate them in an airtight container with their cooking juices for up to 3 days. Reheat gently in a covered pan over low heat, adding a splash of water if the juices have reduced too much.

Frequently asked questions