By Katie Barber
Roman Artichokes
6 steps
Prep:1hCook:30min
Carciofi alla Romana is a classic Italian artichoke dish with a wide use and appeal. These beauties are as at home served with grilled meat or fish as they are torn on a crostini with mozzarella as an antipasto, or even used in a primo risotto. The method is interesting because you fry and colour the artichokes, then add wine, which steams and tenderizes as it cooks away and the artichokes start to fry again, giving fantastic results.
Updated at: Thu, 17 Aug 2023 04:50:17 GMT
Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
9
Low
Nutrition per serving
Calories204.8 kcal (10%)
Total Fat6.2 g (9%)
Carbs25.1 g (10%)
Sugars2.6 g (3%)
Protein7.7 g (15%)
Sodium386.2 mg (19%)
Fiber9.9 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
First prep the artichokes. When you’re done, peel and chop the garlic and place in a food processor with the parsley (stalks and all) and anchovies.
Step 2
Pick in the mint leaves, finely grate in the lemon zest, tear in the bread, add 1 tablespoon of extra virgin olive oil and a pinch of sea salt and black pepper, then blitz until fine (or chop by hand, if you prefer). Divide the mixture and stuff into the middle of each artichoke, really packing it in well.
Step 3
Place a deep, sturdy pan on a medium heat with 4 tablespoons of olive oil, then add the artichokes stuffed side down. Fry until lightly golden, trying not to touch or move the artichokes too much – just use one to check the colour.
Step 4
Pour in the wine to break the frying. Destone and throw in the olives, then cover with a scrunched-up sheet of wet greaseproof paper, pop the lid on ajar and cook for 20 minutes.
Step 5
Remove the lid and paper, gently push the artichokes down to increase their surface area, then reduce to a low heat and leave until the wine has evaporated and the artichokes begin to fry again, becoming golden and crisp.
Step 6
Carefully remove to a warm platter, sprinkling any stuffing from the pan over the top. I like to add a splash of water and olive oil to the pan to scrape up any sticky bits, spoon that over the artichokes, then serve.
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