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Carciofi alla romana
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Delicious antipasto bites, perfect with crusty bread for dipping!
Ingredients:
  • 4 globe artichokes
  • 82.50 ml chopped fresh continental parsley leaves
  • 40.00 ml chopped fresh mint leaves
  • 2 finely chopped garlic cloves
  • 36.40 gm extra virgin olive oil
  • 125ml (1/2 cup) white wine
  • 185ml (3/4 cup) extra virgin olive oil, extra
  • Baby herbs, to serve
Instructions:
  • Submerge an artichoke in a bowl of water and squeeze in the juice of one lemon. Snap off the thick green leaves, starting at the base and working your way down to the white part, while rubbing the cut areas with the lemon to prevent browning. Apply lemon as needed throughout the preparation process.
  • Trim the top 3cm of the artichoke to expose a circle of purple leaves. Carefully cut around the leaves to reveal the choke, a cluster of silky purple and white "hairs." Remove the choke using a spoon.
  • Trim artichoke stalks to 5cm in length and dry them. Mix parsley, mint, and garlic in a bowl. Season and fold in the oil.
  • Gently separate the artichoke leaves and fill with the parsley mixture. Arrange the artichokes with the stem side up in a saucepan. Add wine, extra oil, and enough water to reach one-third of the way up the leaves (avoiding the stem). Cover with two layers of parchment paper and a lid. Cook over low heat for 40 minutes or until soft. Serve with a drizzle of the cooking liquid and a sprinkle of fresh herbs.

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