Carciofi alla romana – braised artichokes
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Carciofi alla romana, braised artichokes
These make a tasty little side dish to have with a main course such as the salt cod in an almond crust.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 30 minutes
- Yield: 6
Ingredients
- 6–10 small or medium artichokes
- parsley, chopped, half a cup
- mint, chopped, quarter cup
- garlic, finely chopped, 2 cloves
- 6–10 small chili peppers (optional)
- olive oil
Instructions
- Prepare the artichokes by cutting off the stalks, removing the outer leaves until you come across much paler, more tender leaves and cutting all the spiny parts off the “flower” end.
- Put into a bowl with lemon juice as you prepare them to prevent them from going brown.
- Make space in the middle of each artichoke with your finger.
- Fill with a pinch of salt, a chilli pepper (if you like) and a good pinch of herbs and garlic. Close up the artichoke as best you can.
- Brown in a little oil in a pan with a lid.
- Once browned on all sides, add a little water, white wine or stock. Cover.
- Check the liquid every couple of minutes and add more if there is none left. Cook like this for approximately 10-12 minutes or until the outer leaves are tender.
Notes
Wear gloves to prevent your hands becoming blackened when you prepare the artichokes.
Carciofi alla romana, braised artichokes
These make a tasty little side dish to have with a main course such as the salt cod in an almond crust.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 30 minutes
- Yield: 6
Ingredients
- 6–10 small or medium artichokes
- parsley, chopped, half a cup
- mint, chopped, quarter cup
- garlic, finely chopped, 2 cloves
- 6–10 small chili peppers (optional)
- olive oil
Instructions
- Prepare the artichokes by cutting off the stalks, removing the outer leaves until you come across much paler, more tender leaves and cutting all the spiny parts off the “flower” end.
- Put into a bowl with lemon juice as you prepare them to prevent them from going brown.
- Make space in the middle of each artichoke with your finger.
- Fill with a pinch of salt, a chilli pepper (if you like) and a good pinch of herbs and garlic. Close up the artichoke as best you can.
- Brown in a little oil in a pan with a lid.
- Once browned on all sides, add a little water, white wine or stock. Cover.
- Check the liquid every couple of minutes and add more if there is none left. Cook like this for approximately 10-12 minutes or until the outer leaves are tender.
Notes
Wear gloves to prevent your hands becoming blackened when you prepare the artichokes.
