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Carciofi alla romana
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Perfect for an antipasto platter, delicious with crusty bread!
Ingredients:
  • 4 globe artichokes
  • 82.50 ml chopped fresh continental parsley leaves
  • 40.00 ml chopped fresh mint leaves
  • 2 finely chopped garlic cloves
  • 125ml (1/2 cup) white wine
  • 185ml (3/4 cup) extra virgin olive oil, extra
  • Baby herbs, to serve
Instructions:
  • 1. Fill a bowl with water and squeeze in the juice of one lemon. 2. Hold the artichoke at its base and snap off the thick green leaves down to the white part, rubbing any cut parts with the remaining lemon as you work through preparing the artichoke.
  • Trim the top of the artichoke about 3cm deep to expose a circle of purple leaves. Carefully cut around these leaves to reveal the choke (the cluster of silky purple and white "hairs"). Remove the fuzzy choke using a spoon.
  • Trim the artichoke stalks to 5cm length and dry them gently. In a bowl, mix parsley, mint, and garlic. Season the mixture and blend in the oil.
  • Gently separate the leaves of the artichokes and fill them with the parsley mixture. Arrange the artichokes, stem-side up, in a saucepan. Add the wine, additional oil, and sufficient water to reach one-third of the way up the sides of the leaves (not the stem). Cover with 2 layers of parchment paper and a lid. Cook over low heat for 40 minutes or until soft. Present on plates with a drizzle of the cooking liquid and a sprinkle of fresh herbs.

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