Roman-Style Artichokes with Mozzarella

Preparation info
  • Serves


    • Difficulty


Appears in
Getaway: Food & Drink to Transport You

By Renee Erickson

Published 2021

  • About

If there is one vegetable people think of when they think of Rome, it’s the artichoke. Fried carciofi alla giudia from Rome’s Jewish quarter is extraordinary, but it’s a bit tricky to master, so this braised version is a little more approachable, and it’s a beloved staple throughout Rome.


  • 3 tablespoons chopped Italian parsley leaves
  • ½ cup (15 g) torn fresh mint leaves


In a small bowl, combine the parsley, chopped mint, and garlic. Pull the artichokes from the lemon water, sprinkle them with salt, and stuff them with the herb mixture.

In a heavy-bottomed pot, combine the olive oil, 1 cup (240 ml) water, and the artichokes, aiming their stems up, along with any leftover salt and herbs. Cover with a circle of parchment paper cut to fit the pot. Bring to