Artichokes are filled with garlic, mint and parsley, then gently braised in olive oil and water. Serve them warm as an Italian starter, with the fragrant cooking liquid alongside.
Carciofi alla romana is a Roman preparation in which artichokes are slowly braised with herbs, garlic, olive oil and water. That sets them apart from carciofi alla giudia, where artichokes are deep-fried. Here, it’s all about tender hearts and leaves that absorb the aroma of mint and garlic as they cook. The dish works well as an antipasto: simply served, so the artichokes themselves and the cooking liquid take center stage.
Fresh artichokes are easiest to find in the Netherlands in spring and early summer, though availability can vary by shop and origin. Choose ones that feel firm, with leaves that aren’t limp or dried out. Smaller artichokes are often easier to cook evenly. In Rome, the local romanesco variety is traditionally used too, but it isn’t available everywhere. Regular, firm artichokes are a practical choice for home cooking.
Cleaning them takes a little care. The outer leaves are tough, and the tips can be sharp. Don’t cut the stem all the way off: part of it is edible once you’ve removed the tough outer layer. Larger artichokes sometimes have a fibrous “choke” in the heart; remove it so the heart is pleasant to eat. Rub the cut surfaces with lemon or briefly place the cleaned artichokes in lemon water. This helps prevent discoloration while you prepare the rest.
Fill the opened leaves with finely chopped mint, parsley and garlic. Mint adds a fresh, slightly peppery note; parsley makes it milder and earthier. Fresh mint is best, but if you don’t have any, you can use a little extra parsley. Don’t leave the garlic in large pieces: finely chopped, it spreads more evenly between the leaves. The artichokes stand upright in a lidded pan while they braise. A little water and olive oil keeps the bottom moist; gentle cooking makes the hearts buttery-soft without the leaves falling apart.
Serve the artichokes warm and spoon the cooking liquid over the plates, with some bread for dipping. They’re a good first course before pasta or a simple meal of fish and vegetables. Leftovers can be cooled within two hours, covered and stored in the refrigerator, then eaten within three days. Reheat them gently in a pan with a splash of water until piping hot throughout.
Juice the lemon and mix the juice with a large bowl of cold water. Trim the stems of the artichokes to about 3 cm. Pull off the tough outer leaves, cut off the top third of each artichoke and peel the stems. Place the artichokes in the lemon water as you clean them.
Finely chop the parsley, mint and garlic, then mix them with the salt and pepper. Gently open the leaves of each artichoke and distribute the herb mixture between them and in the center. Let them drain briefly.
Stand the artichokes stem-side up, packed closely together, in a lidded pan. Pour the olive oil and water down the side of the pan; the artichokes don’t need to be submerged.
Bring the liquid to a boil. Turn the heat to low, cover the pan and braise the artichokes for 35–45 minutes. Carefully turn them over halfway through. They’re done when the tip of a knife slides into the heart without resistance; add a splash of water if the pan looks likely to boil dry.
Let the artichokes rest in the cooking liquid for 5 minutes. Serve them warm with some of the liquid from the pan spooned over the top.
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