Carciofi alla Romana
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INGREDIENTS
- Bowl of water
- 2 lemons
- 7 to 10 fresh artichokes
- 1 cup/60 grams parsley, chopped
- ½ cup/20 grams fresh mint, chopped
- 10 cloves garlic, finely chopped
- ⅔ cup/130 grams extra virgin olive oil, plus ⅓ cup/65 grams for serving
- 1 cup/240 milliliters dry white wine
- 1 cup/240 milliliters water
INSTRUCTIONS
- Squeeze the lemons into a large bowl of water, then add the squeezed lemon halves to the bowl. This acidulated water will keep the artichokes from browning.
- To clean the artichokes, remove the tough outer leaves until the tender pale-green leaves are exposed. Cut off the top third of each artichoke with a sharp knife. Using a spoon, gently open the center of each artichoke and remove the hairy choke. Trim and peel the stem until it’s smooth and pale. Immediately immerse the cleaned artichoke in the lemon water. Repeat with the remaining artichokes.
- In a small bowl, combine the chopped parsley, mint, and garlic. Season the mixture with salt and pepper, then mash or stir until it forms a rough paste. Use your fingers or a small spoon to fill each artichoke cavity with the herb mixture, and rub some over the outer leaves as well. Season the outsides with more salt and pepper.
- In a deep, heavy-bottomed saucepan or Dutch oven, pour in the olive oil, wine, and water. Arrange the stuffed artichokes stem-side up in the liquid. Bring to a boil over medium heat.
- Once boiling, cover the artichokes with a piece of parchment paper and then cover the pot with a tight-fitting lid. Reduce the heat to low and simmer gently for about 30 minutes, or until the artichokes are tender when pierced with a knife. If needed, continue cooking in 5-minute increments until they are soft throughout.
- Transfer the artichokes to a serving dish and spoon over the cooking juices. Drizzle with the remaining olive oil, season with additional salt and pepper, and garnish with fresh parsley and mint leaves. Serve warm or at room temperature.
MY NOTES
FAQ
What is the best type of artichoke to use?
The best type of artichoke to use for Carciofi alla Romana is the Romanesco artichoke, also known as “mammole” in Italy. This variety is traditionally grown in the Lazio region and is prized for its round, thornless structure and tender inner leaves, making it ideal for stuffing and braising. Romanesco artichokes have a delicate flavor and a more tender texture compared to globe artichokes, which makes them particularly suited to this preparation. If Romanesco artichokes are unavailable, choose the freshest, firm, medium-sized globe artichokes with tightly closed leaves and minimal browning. These will also work well for Carciofi alla Romana.
Can Carciofi alla Romana be made ahead of time?
Yes, it can be made ahead of time and reheated without sacrificing flavor or texture. In fact, the dish often tastes even better after resting, as the flavors continue to meld. To prepare in advance, follow the recipe completely, then allow the artichokes to cool in their cooking liquid. Store them in an airtight container in the refrigerator for up to 3 days. When ready to serve, gently reheat the artichokes over low heat in their braising liquid until warmed through. Avoid using high heat, which can cause the delicate leaves to fall apart.
What can I use instead of white wine in Carciofi alla Romana?
If you prefer not to use white wine in Carciofi alla Romana, you can substitute it with several non-alcoholic alternatives without compromising the flavor profile. A good option is a combination of vegetable broth and a splash of white wine vinegar or lemon juice to mimic the acidity that wine provides. For example, use 1 cup of vegetable broth with 1 tablespoon of white wine vinegar or lemon juice. Apple cider vinegar can also be used, but it has a stronger taste and should be used sparingly. These substitutes will still yield a flavorful braising liquid suitable for Carciofi alla Romana.
How do I prevent the artichokes from turning brown while prepping?
To prevent artichokes from turning brown during the preparation, it’s essential to use acidulated water. As soon as you begin trimming the artichokes, immerse them in a bowl filled with cold water and freshly squeezed lemon juice, including the used lemon halves. The citric acid slows oxidation, which causes browning. Work quickly when cleaning each artichoke, and keep them submerged until you are ready to stuff and cook them. Additionally, you can rub cut surfaces with a lemon half directly to further reduce browning.
Is it necessary to remove the choke?
Yes, it is necessary to remove the choke when making Carciofi alla Romana, especially if the artichokes are mature enough to have a fibrous, inedible center. The choke is the fuzzy inner part located above the heart and beneath the tightly packed leaves in the center of the artichoke. If left intact, it can be unpleasant to eat. To remove it, use a spoon to gently open the center of the artichoke and scrape out the hairy portion. Removing the choke also makes room for the herb and garlic filling. This ensures the final Carciofi alla Romana is tender and enjoyable throughout.
Can I make Carciofi alla Romana without garlic or mint?
While garlic and mint are traditional and essential flavor components of Carciofi alla Romana, the dish can still be made without one or both if necessary. Garlic contributes a pungent, savory depth, while mint adds freshness and complexity. If avoiding garlic, you can substitute with shallots or omit it entirely, although the flavor will be milder. For the mint, try using basil or a small amount of fresh oregano for a different herbal note. However, keep in mind that omitting both garlic and mint will significantly alter the original flavor profile of Carciofi alla Romana, making it less traditional.
What should I serve with Carciofi alla Romana?
Carciofi alla Romana is a versatile side dish that pairs well with a variety of mains and accompaniments. Traditionally served as an antipasto or contorno, it complements roasted meats, grilled fish, or simple pasta dishes like cacio e pepe or spaghetti aglio e olio. It also works well with other spring vegetables, such as fava beans or asparagus. A crusty Italian bread is essential to soak up the aromatic braising liquid. You can also serve Carciofi alla Romana alongside a light salad or a grain like farro or couscous for a vegetarian meal. Its earthy, herbal flavor enhances both rustic and elegant menus.
Can this dish be frozen?
Carciofi alla Romana can be frozen, but it is not ideal, as the texture of the artichokes may suffer during thawing and reheating. If you choose to freeze them, allow the cooked artichokes to cool completely, then place them with some of the cooking liquid in a freezer-safe container. Store for up to 1 month. When ready to use, thaw overnight in the refrigerator and reheat gently on the stovetop. While the flavor will remain largely intact, the leaves may become softer and lose some structure. For best results, Carciofi alla Romana should be enjoyed fresh or within a few refrigerated days.
How long do the leftovers last in the fridge?
Leftovers of Carciofi alla Romana can be stored in the refrigerator for up to 3 days. To store them properly, place the cooled artichokes and their braising liquid in an airtight container. This helps retain moisture and preserves the aromatic qualities of the dish. Reheat gently on the stovetop over low heat or in the microwave at a medium setting, adding a splash of water or olive oil if needed to loosen the sauce. Avoid overheating, as it may cause the artichokes to become mushy. Carciofi alla Romana is one of those dishes that often tastes even better the next day.
