RomanItalian
Roman-Style Artichokes
by Marco Rufini · 187K subscribers on YouTube
A classic Roman dish of artichokes slowly braised with garlic, parsley, and mint in olive oil and white wine, then served with a creamy sauce made from the stems.
- Cook
- 35 min
- Difficulty
- easy
Ingredients
9 items- CarciofiUse Roman artichokes (mammole) if available; keep the stems for the sauce.
- Garlic1-2 cloves, crushed
- ParsleyLeaves and stems (stems used for oil and sauce)
- MentucciaRoman mint (or regular mint if unavailable)
- Dry White WineA splash
- Extra Virgin Olive OilAbundant, both for cooking and finishing
- SaltTo taste
- Black PepperTo taste
- Pecorino Romano(optional) — Grated, optional
Method
- Clean the artichokes: remove the outer dark leaves until the inner part is light green. Trim the stems, keeping most of them. Use a knife or peeler to remove the tough outer layer.
- Briefly immerse the cleaned artichokes in cold water with lemon juice or vinegar and parsley stems to prevent oxidation.
- In a large pan, heat abundant extra virgin olive oil. Add crushed garlic cloves and parsley stems.
- Once the oil is hot, place the artichokes in the pan tightly together, upright.
- Add white wine, salt, and pepper. Cook over low heat.
- Cover the pan with parchment paper (carta paglia) to allow steam to escape, and cook for about 30-40 minutes.
- After cooking, remove the artichokes. Take the stems and some of the cooking liquid from the pan, and blend them into a creamy sauce.
- To serve: spread the sauce on a plate, place an artichoke on top, drizzle with extra virgin olive oil, and optionally sprinkle with grated pecorino cheese.
Marco Rufini
Professional chef187K subscribers on YouTube121.6M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
