"When my wife and I traveled to Italy, I wanted to eat only the BEST foods and nothing else. I researched what the greatest local ‘osteria e trattoria’ were and where they were located, making sure we didn’t get stuck in any tourist traps. These artichokes embody the Winter in Rome. The smell of your home thanks you."
Roman Braised Artichokes
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- Recipe Card
Prep time 25mins
Cook time 20mins
Serves or Makes: 2
Recipe Card
ingredients
- 2 Artichokes
- 1/4 cup Bread Crumbs
- 1/4 cup roughly chopped Parsley
- 1/4 cup roughly chopped Mint
- 6 roughly chopped Garlic Cloves
- 1 cup Extra Virgin Olive Oil
- 4 Lemons
- fat pinch Kosher Salt
Trimming the Artichokes
Method
Step 1
Do your best to purchase artichokes with the longest stems you can find. Preferably 3 to 4 inches. Start by peeling away the outer leaves-- you'll know when to stop when the artichoke is left with a light tan ring of pulp surrounding it-- about 4 or 5 layers.
Step 2
Using a paring knife-- carefully peel the outer skin from the bottom groove of the artichoke down the stem toward yourself. Do you're best not to take too much off. You're just removing the outermost skin.
Step 3
Slice the top of the artichoke off at a 45 degree angle rotating all the way around-- leaving a sharp point. Cut the point off.
Step 4
Pierce the inside with the paring knife to release the spines above the heart. Scoop out the spines and clean it out-- being sure that nothing is left but an empty cavern.
Step 5
Pour 4 quarts of water into a large pot, squeeze all the lemons in and drop the artichokes into the water to soak. This will prevent them from turning black.
Braising the Artichokes
Step 1
Roughly chop the garlic, parsley and mint all together in one pile. Mix in the bread crumbs before stuffing the mince into the artichokes. Pack the artichokes as much as you can.
Step 2
Place the artichokes back into the pot and pour in the olive oil. Add the salt and tightly cover with a brown paper bag.
Step 3
Bring to a boil. Once it's rumbling, set a timer for 10 minutes. Check with a toothpick-- it should pierce with little to no resistance. Make sure to pour that braising liquid over the top of them when serving.