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4
Easy
Published 2021
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.
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