Carciofi alla Romana
Whole braised artichokes stuffed with a garlicky breadcrumb-herb mixture, finished with white wine and olive oil. A rustic Roman classic that's vegan and deeply satisfying.
- Total time
- 45 min
- Servings
- 4
- Calories
- 312
- Protein
- 8g
Ingredients
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Open the appInstructions
Step 1
Cut lemon in half. Trim artichoke stem and peel away outer layer; halve lengthwise.
Step 2
Using a small spoon, scoop out fuzzy choke center and thorny inner leaves from each half.
Step 3
Rub cut surfaces with lemon halves; place artichokes in a bowl of water with lemon juice to prevent browning.
Step 4
In a small bowl, combine breadcrumbs, minced garlic, parsley, mint, lemon zest, salt, and pepper.
Step 5
Drizzle 2 tbsp olive oil into breadcrumb mixture and toss until it feels damp and clumpy.
Step 6
Heat remaining 0.25 cup olive oil in a 12-inch skillet over medium-high until shimmering.
Step 7
Drain artichokes and arrange cut-side down in the pan. Cook 4 minutes without moving until golden.
Step 8
Flip artichokes cut-side up. Divide breadcrumb mixture evenly among the cavities.
Step 9
Pour wine and water around artichokes (not over filling). Cover with a tight lid or foil.
Step 10
Reduce heat to medium-low and simmer covered for 25 minutes until artichoke hearts are fork-tender.
Step 11
Remove lid and simmer 3 minutes more to reduce liquid by half; it should look glossy and syrupy.
Step 12
Serve warm or at room temperature. Drizzle any pan sauce over each artichoke.
Tools you’ll need
- chef's knife
- cutting board
- small spoon or melon baller
- small mixing bowl
- 12-inch skillet with lid or foil cover
- wooden spoon or tongs
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