Artichokes in the Roman Style Recipe

Artichokes in the Roman Style (Carciofi Alla Romano) Recipes

Ingredients :

6 large artichokes

1 lemon, halved

2 cups good-quality white wine vinegar

1 cup lemon juice

2 cups water

3 tsp chopped garlic

1 tsp salt

1 tsp freshly ground black pepper

1 bunch of mint

3 cups bread crumbs

Method :

Cut off the top third of the artichokes. Remove all the outer leaves until you reach the soft light-colored inner leaves. With a spoon, completely remove the choke and the fuzz in the center of the heart. Do not remove the stem, which is one of the tastiest parts. Rub the prepared artichoke hearts all over with a cut lemon as you work to prevent them from turning brown.

Mix the vinegar, lemon juice, water, garlic, salt and pepper together and bring to a boil in a pot large enough to accommodate all the artichokes (the artichokes must be completely submerged in the liquid). Immerse the prepared artichokes in the boiling liquid and put some weights on top of them (small plates work well) or they will float to the top and not cook evenly. Cook on medium heat for approximately 20 minutes, or until a fork easily pierces the bottoms. Remove from the liquid and cool to room temperature.

While the artichokes are cooking, chop the mint and mix with the bread crumbs. Set aside.

When cool, stuff the artichokes with the bread crumb mixture and serve.

Serves 6

In its traditional preparation, Roman-style artichokes require little oil, so the following adaptation closely resembles the original. The artichokes are excellent served as an appetizer with warm grilled bread.

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