Carciofi alla Romana
Braised artichokes with mint
Roman braised artichokes: trimmed artichokes stuffed with mint and garlic and braised in olive oil and white wine until spoon-tender.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 1 hr 10 min
- Serves
- 4 servings
Ingredients
- 8 globe artichokes
- 1 bunch mint, chopped
- 4 garlic cloves, minced
- 1 lemon for acidulated water
- ½ cup olive oil and ½ cup white wine
- Salt and pepper
Instructions
- 01
Trim hard. Strip the tough outer leaves and pare the stems. Keep them in lemon water as you work.
- 02
Stuff. Open the centers and pack in mint, garlic, salt and pepper.
- 03
Braise upside down. Stand them stem-up in a snug pot, add oil, wine and water halfway up, cover.
- 04
Cook until tender. Simmer 35–40 minutes until a knife slides through the base. Cool in the liquid.
Larry’s rule: If the stem is bitter, you didn't peel enough. Take it down to the pale green core.