Carciofi alla Romana

Artichokes with Mint and Garlic, Roman Style

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

In Italian cooking, artichokes were originally a Jewish specialty, and artichokes stuffed with a mixture of mint, parsley, and garlic and braised in olive oil are a Roman specialty. Sometimes bread crumbs or minced anchovies are added to the stuffing mixture. It is unlikely that the stems on the artichokes you purchase will be tender enough to leave intact. In that case, cut the stems off flat at the base and cook the artichokes bottom side down, as opposed to the Roman style of cooking wit