Recipe Carciofi Alla Romana – best warm, but not only.

Roman style artichokes – C. Shen CC BY-SA 3.0


Eight small artichokes
juice of 1 lemon
One sprig wild mint, chopped
One clove garlic, chopped
Eight tbs. olive oil


Remove the tough outer leaves of the artichokes. Trim off the tips of the leaves and the skin off the stem with a sharp knife. Do not cut off the stem. Open the leaves and remove the beard from the center. Place the artichokes in cold water and lemon juice to avoid discoloration.

Wash and chop the wild mint and garlic finely. Remove the artichokes from the water, open the leaves and fill the center with mint, garlic, salt, and pepper.

Place them upside down tight against each other, with the stem up. The pot must be at least as tall as the artichokes. Salt and pepper to taste, sprinkle olive oil, add as much cold water as needed to cover the artichokes, cover, and let cook over medium heat for about one hour. Cool and place them in a deep dish and cover with the cooking juice (if too liquid, first reduce over a high flame).

Carciofi alla romana are best served warm, but may also be served at room temperature.

Caution about seasoning liquid before cooking, since if it needs to be reduced later, it may be over salty.

Regional recipe from Latium.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at