Carciofi alla Romana

Don't Make These Mistakes

Lemon water from the first cut. They brown in a minute.

Stem-up and packed tight, so the leaves stay submerged.

Cook them soft enough to eat with a spoon.

Cooking Carciofi alla Romana

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1. Fill a bowl with water and squeeze in the lemons.

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2. Trim each artichoke: snap off the tough outer leaves, cut the top third off, peel the stem, and scoop out the hairy choke with a teaspoon. Drop each into the lemon water as you finish it.

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3. Mix the mint, parsley, garlic, salt and pepper.

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4. Push a spoonful of the herb mixture into the centre of each artichoke and between the outer leaves.

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5. Pack them stem-up into a pan just large enough to hold them upright and touching.

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6. Pour over the oil and water and add the salt. It should come about two-thirds up the artichokes.

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7. Cover and braise over low heat 40 minutes, until a knife slides into the base without resistance. Serve warm or at room temperature with the pan juices.

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Storage and Reheating

Refrigerated for 4 days in their oil and better on day two. Do not freeze.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

What to Serve Alongside

• Crusty bread
• A glass of Frascati
• Roast lamb

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.