RomanItalian
Roman-Style Artichokes
by Marco Rufini · 181K subscribers on YouTube
Tender, flavorful Roman-style artichokes cooked slowly with a herb mixture of parsley, mint, and garlic, then braised in abundant olive oil until they melt in your mouth.
- Cook
- 40 min
- Servings
- 4
- Difficulty
- easy
Ingredients
9 items- 4 pcsRomanesco Artichokes
- 1 bunchMentuccia Romana
- 1 pcsGarlic1 clove
- ParsleyTo taste
- SaltTo taste
- PepperTo taste
- Extra Virgin Olive OilAbundant, to taste
- WaterAs needed
- 1 pcsLemonFor acidulated water (to prevent artichokes from browning)
Method
- Prepare the herb mixture: finely chop together parsley, Roman mint, and garlic.
- Clean the artichokes: remove the tough outer leaves, cut off the spiky tips, and peel the stem. Keep the stem long. Gently open the leaves and use a small knife or spoon to remove the fuzzy choke inside.
- Arrange the cleaned artichokes in a pot with abundant olive oil. Pour the herb mixture into the oil (not inside the artichokes) so it slowly infuses as the oil heats.
- Season with salt and pepper.
- Add a bit more of the herb mixture on top.
- Cut the stems into pieces and wedge them between the artichokes to keep them upright and stable.
- Wet a sheet of bread paper with water and place it directly over the artichokes as a lid.
- Cook over low heat for about 40 minutes, adding a splash of water about halfway through (after 20 minutes).
- Serve the artichokes tender and full of flavor.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M 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
