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

- 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

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.