Carciofi alla Romana

Originating in the Mediterranean basin, artichokes became domesticated and cultivated in the 1400s. Since then, the bulbous bud has been enjoyed throughout Lazio. Celebrated for its beautiful nutty flavor and violet leaves, there is perhaps no artichoke quite as iconic as the Romanesco artichoke. From February-April, Roman artichokes are featured on menus in Rome, in every Roman home, and every Roman market. Carefully cleaned and stuffed with another Italian staple, Nepitella, classic carciofi alla Romana are pan-fried and steamed to perfection. Don’t let the appearance of this hearty flower scare you, inside its tough exterior lies a soft and gorgeous heart. 




Serves 4


▢ 4 Romanesco artichokes
▢ 3 tbsp Nepitella
▢ 3 cloves garlic
▢ 1/2 cup EVOO
▢ 1 cup white wine
▢ 2 lemons, halved




  1. Fill a large bowl with water. Squeeze lemons into the water and place the lemons into the bowl. 
  2. Remove the tough outer leaves of the artichokes until you get to the tender inner leaves. Scrape out the hairy choke at the center of the leaves with a spoon. Using a vegetable peeler, peel off the outer part of the base where you removed the leaves from. Shave the outer layer off the stem and trim off the very bottom of the stem and the very top of the leaves using a sharp knife. Place the artichokes into the bowl of lemon water as you finish each one to keep them from browning. 
  3. Mince the garlic. Using the flat side of your knife, smear the Nepitella and garlic together with salt until it forms a paste. Stuff this paste into the center of the artichokes.
  4. Arrange the stuffed artichokes into a large pot on your stove top and cover with EVOO and white wine. Place a sheet of parchment paper over the pot and secure it with a lid. 
  5. Bring the pot to a simmer and allow to cook for 30 minutes, until the stem of the artichoke is fork tender. 
  6. Mangiamo.



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