Roman-style artichokes are an iconic dish of Lazio cuisine, where the simplicity of the ingredients is combined with a cooking technique that brings out all their flavor. Soft, fragrant and rich in flavor, they are distinguished by the use of mint, an herb with a fresh and slightly pungent taste, which makes them truly unique. This recipe is perfect for those who love authentic flavors and want to bring to the table a traditional, yet always current dish.
Ready to discover all the secrets of this masterpiece of Roman cuisine?
1. Clean the artichokes by removing the tough outer leaves and cutting off the tips. Dig out the heart to remove the inner beard and soak them in water and lemon to prevent them from blackening.
2. Prepare the filling by finely chopping garlic and mint with a pinch of salt and pepper.
3. Stuff the artichokes by gently opening the leaves and inserting the chopped herbs into the heart.
4. In a thick-bottomed pan, heat plenty of extra-virgin olive oil and arrange the artichokes upside down, add the water, then cover with a lid.
5. Cook over low heat for about 30 to 40 minutes, remembering to turn them as you go on all sides, until the artichokes are soft and fragrant.
6. Serve warm, drizzling them with the cooking sauce and, if desired, a drizzle of raw oil.
An ancient peasant recipe
This recipe has its origins in the countryside of Cerveteri, Campagnano and Ladispoli, the only areas where a particular variety of artichoke was grown. After World War I, the Agrarian Reform encouraged its spread in the Viterbo area and, in time, throughout Lazio. Today, this artichoke is protected by the PGI mark, guaranteeing its quality and authenticity.
Roman style artichokes: tips for a perfect result!
A simple dish but rich in tradition, to get the most out of this recipe, it is important to follow some basic steps. Here are the key steps to bring them to the table at their best!
Attention to cleaning: cleaning artichokes is a crucial step; after removing the tougher outer leaves, don't forget to dig out the heart with a teaspoon to remove the inner beard, which could be unpleasant in the mouth.
Water and lemon: allies against oxidation. Once cleaned, artichokes should be soaked immediately in water acidulated with lemon to prevent them from blackening. If you want to avoid too strong a lemon flavor, you can also use a bowl of water and flour, an ancient Roman trick!
Don't skimp on the herbs: the mix of garlic and spearmint is essential for the authentic flavor of this recipe. If you really can't find mint, you can replace it with a combination of mint and parsley, but the taste will be slightly different.
Slow and controlled cooking: the artichokes should cook over a gentle flame and in a narrow pan so that they remain well immersed in the liquid. If necessary, add a little water during cooking to prevent them from drying out.
Let them rest: like many traditional dishes, Roman-style artichokes improve after a few hours of resting, when the flavors blend perfectly. If you can, prepare them a little in advance!
Extra Virgin Olive Oil: why is it important in the recipe?
Extra virgin olive oil is essential for obtaining soft and flavorful Roman style artichokes. Quality oil:
It enhances the flavor of the herbs without covering it, creating a perfect balance.
Helps slow cooking, keeping artichokes moist and juicy.
It gives an enveloping texture to the dish, making it even tastier.
For this recipe, we recommend an extra virgin olive oil with a fruity and slightly herbaceous taste, such as Fruttato Farchioni Extra Virgin Olive Oil, perfect for enhancing the authentic flavors of Roman cuisine.
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