Artichoke alla Romana is a quiet, timeless dish that lets simple ingredients speak clearly. The artichokes soften slowly as they braise, absorbing the fragrance of garlic and fresh herbs. Parsley and mint bring freshness that keeps the dish light and balanced. White wine adds depth without heaviness, tying everything together gently. This is food that rewards patience and calm cooking. Simple, elegant, and deeply rooted in tradition.
Artichoke alla Romana
Artichoke alla Romana braised with garlic, parsley, mint, and white wine for a simple, classic Roman vegetarian dish.
Ingredients
Equipment
Large Deep Frying Pan
Cooking Instructions
- Trim artichokes by removing tough outer leaves and cutting off the tops. Trim stems and rub cut surfaces with lemon if desired.
- In a bowl, mix garlic, parsley, mint, salt, and pepper.
- Gently open artichoke leaves and stuff the herb mixture inside each one.
- Place artichokes stem-side up in a wide pot.
- Drizzle with olive oil and pour in white wine and water.
- Cover and simmer over low heat for 35-40 minutes until artichokes are tender.
- Spoon pan juices over artichokes before serving.
Nutrition
Notes
Serve warm or at room temperature.
Keep heat low for gentle braising.
Leftovers keep well refrigerated for up to 2 days.