Carciofi Alla Romana

Share Post:

Carciofi Alla Romana

Carciofi Alla Romana

Ingredients – Serves 4

  • 5 artichokes
  • 1 bundle of parsley
  • 1 clove of garlic
  • Mint to taste
  • Salt to taste
  • Pepper to taste
  • Oil to taste
  • Lemon to taste

Method

Clean the artichokes by removing the darker and harder outer leaves, cut the tip of the artichoke, clean the stem and put them in a bowl with water and lemon. This will prevent the artichoke from becoming dark so they can keep their bright colours.

Meanwhile wash and chop the parsley, mint and garlic. Put them in a bowl with two tablespoons of oil, salt, and pepper and mix well.

Slightly open the leaves of the artichoke to make room for the aromatic mixture, and then insert it between the artichoke leaves.

Now put the artichokes upside down in a narrow pan with high sides, season with a drizzle of oil and add a finger of hot water.

Cover with a lid and cook over low heat for about 25 minutes.

Serve the Roman-style artichokes immediately.

Stay Connected

More Blogs

A glass plate of raw cannelloni pasta with garlic and oil on a dark surface

Ricotta and Spinach Cannelloni

Ricotta and Spinach Cannelloni Ingredients – Serves 2 Method Making the ricotta and spinach cannelloni requires, first of all, careful washing of the spinach. Sauté

Sausage Ragu Cannelloni

Sausage Ragu Cannelloni

Sausage Ragu Cannelloni Ingredients – Serves 4 Method Start with making the filling. Dry-fry the beef in a non-stick pan on medium-high heat, breaking it

Ham and Cheese Cannelloni

Ham and Cheese Cannelloni

Ham and Cheese Cannelloni Ingredients – Serves 2 Method Preheat the oven to 200 degrees C. In a small saucepan, melt the butter over medium

Spring Offer

FREE DELIVERY

Code: Spring

Valid until Midnight on the
6th of May 2024