Entree: Italy – Lazio / Rome – Carciofi alla Romana (Roman-style braised artichokes stuffed with garlic, parsley, and mint)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 large globe artichokes (about 1.5 lb (680 g)) (about 1 lb 8 oz (680 g))
- 1 lemon, halved (about 1 3/4 oz (50 g))
- 3 tbsp (45 ml) extra-virgin olive oil
- 1/2 cup (120 ml) water
- 1 tbsp (15 ml) dry white wine (optional)
- 2 garlic cloves, minced (about 0.21 oz (6 g))
- 1/3 cup (40 g) fresh breadcrumbs
- 1/4 cup (15 g) flat-leaf parsley, finely chopped
- 2 tbsp (8 g) fresh mint, finely chopped
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil (for the pan, optional if more browning desired)

Show original ingredient measurements

- 4 large globe artichokes (about 1.5 lb) (about 680 g)
- 1 lemon, halved (about 50 g)
- 3 tbsp (45 ml) extra-virgin olive oil
- 1/2 cup (120 ml) water
- 1 tbsp (15 ml) dry white wine (optional)
- 2 garlic cloves, minced (about 6 g)
- 1/3 cup (40 g) fresh breadcrumbs
- 1/4 cup (15 g) flat-leaf parsley, finely chopped
- 2 tbsp (8 g) fresh mint, finely chopped
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil (for the pan, optional if more browning desired)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare artichokes: trim stems to about 1 inch (2.54 cm) and remove tough outer leaves. Rub cut surfaces with the lemon halves to prevent browning; open the top leaves and trim the choke if visible, leaving heart and tender leaves intact.
2. Make stuffing: combine breadcrumbs, minced garlic, parsley, mint, salt, and pepper in a bowl; add 1 tbsp (15 ml) olive oil and mix until moistened.
3. Stuff artichokes: spread the leaves and press 1-2 tsp (5 to 10 ml) of the breadcrumb mixture into the center of each artichoke and between the leaves. If needed, tie gently with kitchen twine to hold shape.
4. Brown (optional): heat 2 tbsp (30 ml) olive oil in a wide heavy skillet over medium heat and brown the artichokes 2-3 minutes per side to color lightly.
5. Braise: arrange artichokes upright in a tight-fitting pot or skillet, add 1/2 cup (120 ml) water and 1 tbsp (15 ml) white wine if using, cover, and simmer gently over low heat for 25–35 minutes until hearts are tender when pierced.
6. Finish and serve: uncover for the last 5 minutes to reduce liquid slightly. Adjust seasoning with additional salt and pepper and serve warm, spooning some of the braising liquid over the artichokes.

1. Prepare artichokes: trim stems to about 1 inch and remove tough outer leaves. Rub cut surfaces with the lemon halves to prevent browning; open the top leaves and trim the choke if visible, leaving heart and tender leaves intact.
2. Make stuffing: combine breadcrumbs, minced garlic, parsley, mint, salt, and pepper in a bowl; add 1 tbsp (15 ml) olive oil and mix until moistened.
3. Stuff artichokes: spread the leaves and press 1-2 tsp of the breadcrumb mixture into the center of each artichoke and between the leaves. If needed, tie gently with kitchen twine to hold shape.
4. Brown (optional): heat 2 tbsp (30 ml) olive oil in a wide heavy skillet over medium heat and brown the artichokes 2-3 minutes per side to color lightly.
5. Braise: arrange artichokes upright in a tight-fitting pot or skillet, add 1/2 cup (120 ml) water and 1 tbsp (15 ml) white wine if using, cover, and simmer gently over low heat for 25–35 minutes until hearts are tender when pierced.
6. Finish and serve: uncover for the last 5 minutes to reduce liquid slightly. Adjust seasoning with additional salt and pepper and serve warm, spooning some of the braising liquid over the artichokes.