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Roman Style Artichokes/ Carciofi alla Romana

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Adjust Servings:
4 Artichoke
1 Lemon
1 bunch of Mint fresh
1 bunch of Parsley leaves
to taste Salt
1 clove of Garlic

Roman Style Artichokes/ Carciofi alla Romana

  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
  • 1 hour
  • Serves 4
  • Medium




Artichoke is a very beneficial plant from all sides. The leaves contain an extract that helps the liver to eliminate toxins, while the edible inflorescence is rich in vitamins, minerals, phytonutrients and fiber. It is a real jewel!

Let me tell you right away, artichokes are not an easy thing to prepare, at least at first. On the plus side, you can buy it cooked, which makes the task easier. But now, the artichoke is becoming more and more popular, being grown and sold in many countries. So let’s deal with it. In fact, if you cook it regularly, it’s easy and turns out super delicious!

Artichokes can be cooked in many different ways, but let’s go back to the basics and make artichokes the Roman way, which is probably the most classic option. Once you get the hang of it, you can confidently cook artichokes in all kinds of ways.

Good luck and Bon Appétit!

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The core part of cooking artichokes is peeling them. We actually have to cut off all the inedible parts. There will be a lot of waste, which is normal. Here you should also understand the following: artichokes can be young, with a small, oblong flower shape. In this case, you only need to tear off the rigid outer petals, cut off the top and clean the stem with a vegetable peeler. If we are dealing with a big round ripe artichoke, then we will need to tear off a lot of outer petals. Next, we clean the stem with a knife, cutting off all the hard layers and, most importantly, we cut out/clean out the spiky bristles inside the flower, the so-called hay. In a young artichoke, it is still soft and edible, while in a ripe artichoke, it is not.
Peeled artichoke pieces darken from contact with air. For this reason, we need to prepare a bowl with cold water and lemon juice, where we will put the peeled artichokes so they won't darken.
The best thing to do is to watch videos on how to peel an artichoke on the Internet. There are now plenty of them available in all languages.
The first artichoke in your life will take 10 minutes to clean, the second 5 minutes, and then 2 minutes will be enough. So it's not all that scary.


For the stuffing, chop mint finely and parsley greens, plus garlic the same. Then mix it all with salt.
Take the peeled artichokes out of the water and let them drain. Stuff them with the mixture of herbs and put them in a pot with the stem upwards. Do the same with all the artichokes. Also, rub a mixture of herbs on the stems and the top/outside part of the artichokes. Pour water on the bottom of the pot so it covers 2/3 of the inflorescences, leaving the rest of the artichoke and the stem on the surface. Cover the pot with a lid and bring it to a boil. Cook artichokes at a simmer with the lid on tightly closed for about 30 minutes. Check whether the artichoke is done with a fork. It should go in very easily.


Take the done artichokes out of the pot and place them on a plate, stems up again. Let them cool and drain.
When the artichokes are warm rather than hot, put them on a plate and sprinkle with coarse salt and olive oil.
Artichokes are served warm. They also keep well in the fridge. Moreover, you can use them later in salads and other dishes.
Bon Appétit!

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