Photograph of the finished Carciofi alla romana

Italy · Hoa atisô om kiểu La Mã

Carciofi alla romana

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Artichoke Artichoke 8 heads
  • Photograph of Parsley Parsley 32 g
  • Photograph of Mint leaves Mint leaves 16 g
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Olive oil Olive oil 120 ml
  • Photograph of Lime Lime 2
  • Photograph of Salt Salt 8 g
  • Photograph of Black pepper Black pepper 4 g

Method

  1. 1 Trim off the old leaves and the tough ends of the artichoke flowers, then immediately soak them in water mixed with lemon juice.
  2. 2 Finely chop parsley, mint leaves, and garlic, then season with salt and pepper to make a flavorful filling.
  3. 3 Stuff the herb mixture into the center of each artichoke flower.
  4. 4 Arrange the artichokes upside down in a pot, then pour in olive oil and enough water to cover them halfway.
  5. 5 Cover and simmer over low heat for 30 minutes until the artichokes are tender. Let cool slightly, then pour the braising liquid over the dish and serve.

With an appliance

  • Pressure cooker 30 min

    Replace step 5: simmer artichokes at low pressure for 8 minutes, then quickly release the pressure; arrange the flowers upside down in a single layer as in step 4 so that the herbal filling does not fall out.

Start cooking