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Roman-Style Braised Artichokes
Carciofi alla Romana — whole artichokes braised in olive oil, white wine, and herbs until meltingly tender and infused with the fragrance of garlic and fresh mint. This Roman classic transforms globe artichokes into an elegant side dish with minimal effort.
Globe Artichoke is usually ready May to July. More globe artichoke recipes, or see what to sow this month where you are.
Ingredients
- 4 globe artichokes, trimmed, outer leaves removed, tops cut
- ⅓ cup olive oil
- ½ cup dry white winevegetable broth with a splash of lemon juice
- ½ cup water
- 6 cloves garlic, thinly sliced
- ¼ cup fresh mint, leaves roughly tornfresh parsley is the classic alternative
- 1 lemon, juiced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper, freshly ground
Contains: sulphites.
Method
- Fill a bowl with cold water and add lemon juice. Trim the artichokes: snap off tough outer leaves, cut the top third off, and peel the stems. Rub all cut surfaces with lemon. Using a small spoon, scoop out the hairy choke from the center. Drop into lemon water as you work.About 15 min
- Combine garlic, half the mint, salt, and pepper in a small bowl. Stuff a little of this mixture into each artichoke cavity where the choke was.About 5 min
- Heat olive oil in a wide, deep skillet or Dutch oven over medium heat. Stand artichokes stem-side up in the pan — they should fit snugly to stay upright. Sear the top cut surfaces for 3 to 4 minutes until lightly golden.About 5 min
- Pour in the white wine and water. The liquid should come about halfway up the artichokes. Scatter the remaining garlic slices around. Bring to a boil, then reduce heat to low, cover tightly, and braise for 35 to 40 minutes until a knife slides into the stem with no resistance.About 40 min
- Remove the lid for the final 5 minutes to reduce the braising liquid slightly. Taste the sauce and adjust seasoning. Transfer artichokes to a serving platter, spoon the pan juices over, and scatter the remaining fresh mint on top.About 7 min
Tips
- Standing the artichokes stem-up in the pan exposes the tender stem to more direct heat and ensures even braising.
- The braising liquid becomes a savory, herbaceous sauce — do not skip reducing it slightly at the end.
- These are delicious served warm, at room temperature, or even chilled the next day.
Ring the changes
- For a heartier dish, add halved cherry tomatoes to the braising liquid in the last 10 minutes.
Keeping it
Store in the braising liquid in a sealed container in the refrigerator for up to 4 days. The flavor improves overnight.
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