Name: Carciofi alla Romana (Artichokes Roman-Style)
Yield: Serves 4-6
Cuisine: Italian
Ingredients: 2 tbsp olive oil, plus extra to cook the artichokes; 8 young Roman artichokes; salt and pepper; 1 garlic clove, very finely chopped; 1 tbsp chopped mint; 1 egg, beaten

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“The Romans adore artichokes, the best of which are cultivated near Ladispoli. These are violet in colour, oval not round, and much smaller than their French counterparts, which accounts for their tenderness.”

Ingredients

8 young Roman artichokes
1 egg, beaten
2 tbsp fresh breadcrums

Method

Trim the top 2cm off the artichokes, pull away the tough outer leaves and cut the bottom 4cm off the stem. With a sharp knife, trim the tougher tops of the leaves, leaving only the tender parts of the artichokes – you will have cup-like containers. Make an aperture in the centre of each artichoke and excavate the choke if this has already grown; if the artichoke is young, this may not be necess

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