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    CARCIOFI ALLA ROMANA: ROMAN ARTICHOKES RECIPE & HISTORY

    Carciofi alla Romana is a classic of the Roman cuisine. This recipe, traditionally served as an appetizer or a side dish, is extremely tasty, healthy, and simple at the same time. The artichokes are seasoned with garlic and fresh herbs, then cooked until tender but still in shape: delicious!

    CARCIOFI ALLA ROMANA: ROMAN ARTICHOKES RECIPE & HISTORY

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    CARCIOFI ALLA ROMANA: ROMAN ARTICHOKES RECIPE & HISTORY

    ORIGIN OF CARCIOFO ALLA ROMANA

    Into the Roman cuisine, the artichoke is a serious matter: this ingredient is considered the king of the vegetable garden! Actually, like the majority of the Roman recipes, the Carciofo alla Romana had a humble origin linked with the peasant culture. Until the end of the First World War, the plantation of the Roman Artichokes called Mammole or Cimaroli had been limited to the small private vegetable gardens. So the fame of Carciofo alla Romana was circumscribed to the region of Lazio and considered a niche recipe.

    CARCIOFI ALLA ROMANA: ROMAN ARTICHOKES RECIPE & HISTORY

    The ingredients of Carciofi alla Romana are essential: just a few fresh herbs, garlic, and olive oil: common ingredients easy to find into every kitchen of Rome. Visiting Rome, particularly in the spring, every traditional restaurant offers the Carciofi alla Romana: if there is not in the menu, just do not enter!

    CARCIOFI ALLA ROMANA: ROMAN ARTICHOKES RECIPE & HISTORY

    CARCIOFO ALLA ROMANA VS CARCIOFO ALLA GIUDIA

    Sometimes, the Carciofo alla Romana has mistaken another pillar of the Roman cuisine: the Carciofo alla Giudia (click here for the recipe). Actually, these delicious recipes are pretty different. The Carciofo alla Romana is braised until very tender, whereas the Carciofo alla Giudea is fried twice at different temperatures to obtain a soft inside and crispy leaves.

    CARCIOFI ALLA ROMANA: ROMAN ARTICHOKES RECIPE & HISTORY

    CHOOSING THE RIGHT ARTICHOKES

    To make the Carciofi alla Romana in Rome is common to use a particular Artichoke called Mammola or Cimarolo. This Artichoke is particularly tender, thorn-free, and barb-free. Unfortunately, this variety of artichokes is almost impossible to find out of Italy, so I strongly suggest you use baby artichokes.

    CARCIOFI ALLA ROMANA: ROMAN ARTICHOKES RECIPE & HISTORY

    CARCIOFO ALLA ROMANA SERVING AND PAIRING

    Commonly the Carciofi alla Romana are served as an appetizer or a side. The taste of this recipe pairs perfectly both with seafood and meat. I suggest you try the pairing with Saltimbocca alla Romana or roasted Lamb Chops.

    CARCIOFI ALLA ROMANA: ROMAN ARTICHOKES RECIPE & HISTORY

    CARCIOFI ALLA ROMANA RECIPE

    4.0 from 1 reviews
    CARCIOFI ALLA ROMANA: ROMAN ARTICHOKES RECIPE & HISTORY
     
    Print
    Prep time
    15 mins
    Cook time
    30 mins
    Total time
    45 mins
     
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: side dish
    Cuisine: Italian
    Serves: 4
    Ingredients
    • 16 baby artichokes
    • 3 cloves garlic
    • 3 tbsp fresh parsley, minced
    • 1 tbsp fresh mint, minced
    • 6 tbsp extra-virgin olive oil
    • 2 lemons
    • 1 sprinkle black pepper
    • to taste table salt
    Instructions
    1. CHOOSING AND CLEANING THE ARTICHOKES
      Where I currently live, in the United States, the only variety of artichokes I found that fits perfectly with this recipe, is baby artichokes. The globe Artichokes leaves are too though.
      First, clean up the baby artichokes. Then, prepare an acidic solution squeezing the juice of two lemons in 2 pints of cold water. Now, peel the base and the stem of the first baby artichoke. Then, cut the artichoke’s tip on top about ⅓. Remove the more leathery leaves to obtain a soft heart. Finish the base of baby artichoke removing any residue tough. Finally, dive the artichoke in the acidulated water.
      Repeat this step with the rest of the artichokes.
    2. SEASONING
      At this point, rinse the mint and the parsley. Then, mince the leaves of the herbs along with the peeled garlic. Pour the mix in a bowl and add 4 tbsp of Extra-virgin olive oil, a sprinkle of black pepper, and salt to taste. Finally, whisk the mix until consistent.
      Widen the leaves of every artichoke and season the inner with the herbs and garlic mixture.
    3. INTO THE PAN!
      Pour a splash of olive oil into a saucepan. Then, place the artichokes in the pan upside down, and add 1 cup of water. Cook the artichokes covered, under medium heat until the artichokes become tender, but still in shape. If necessary, add more boiling water.
      Serve the artichokes hot, or warm.
    3.5.3251

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    TAKE A LOOK AT THIS!

    baby artichoke in oil italian way
    baby artichoke in oil italian way

    CARCIOFI ALLA ROMANA: ROMAN ARTICHOKES RECIPE & HISTORY

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    Reader Interactions

    Comments

    1. Babbette says

      January 25, 2021 at 10:38 am

      Just beginning to fallow. Love Italian cooking. Thank you for sharing.

      Reply
      • Filippo Trapella says

        January 25, 2021 at 10:50 am

        Thank you Babette!
        Happy cooking 🙂
        F.

        Reply

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

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