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

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

8 small artichokes
juice of 1 lemon
1 sprig wild mint, chopped
1 clove garlic, chopped
8 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 finely the wild mint and garlic. Remove the artichokes from the water, open the leaves and fill the center with mint, garlic, salt and pepper.

Then place them upside down tight against each other (with the stem up) in a pot at least as tall as the artichokes. Salt and pepper to taste, sprinkle olive oil, add as much cold water as needed to just 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.