An iconic dish of traditional Roman cuisine, and Lazio cuisine in general, Roman-style artichokes are a side dish that tastefully combines simplicity and tradition.
Ingredients
- 6 artichokes
- garlic to taste
- parsley to taste
- mint to taste
- salt to taste
Preparation
The recipe is very easy: the artichokes are cleaned, removing the tough outer leaves, seasoned with chopped garlic, parsley, and mint, then placed in a deep pan, traditionally upside down, tightly packed together and stewed over low heat with the lid on.
The steam and low heat bring out an unbeatable concentration of flavors and aromas.
The most suitable variety for this preparation is the mammola or romanesco artichoke, which is round in shape and thornless.
We have also added the stems to the chopped herbs, but alternatively, you can simply place them in the pan and cook them together with the heads.
The main characteristic of this vegetable is its versatility.
Artichokes are delicious when cooked simply, such as in Carciofi trifolati (sautéed artichokes) or Carciofi alla giudìa (another staple of Roman tradition).
