Recipe by: Vegaliano

Serving Size: Serves 4, perfect as a classic Italian side dish or warm antipasto.

Carciofi alla Romana is one of Rome’s most iconic vegetable dishes — tender, aromatic, and deeply comforting. Traditionally cooked slowly with olive oil, garlic, and fresh herbs, these artichokes are all about simplicity and patience.

This version skips the stem, focusing on soft, herb-infused hearts that melt in your mouth while staying true to Roman tradition.

Fun Fact: In Italian cuisine, artichokes are treated with the same respect as meat or fish — prepared simply and cooked slowly to let their natural flavor shine. In Rome, they’re considered a true seasonal delicacy, and many families have long-standing traditions around how (and when) they should be cleaned, cooked, and shared at the table.

Ingredients:

• 4 globe artichokes (stems removed)
• 3 tbsp extra virgin olive oil
• 2 garlic cloves, finely chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, finely chopped
• Juice of 1 lemon
• Salt and black pepper, to taste
• 1/2 cup water or vegetable broth

Instructions:

1. Clean the Artichokes:
   Remove the tough outer leaves until the pale, tender ones remain. Trim the tops and open the centers slightly. Immediately rub with lemon to prevent browning.
2. Season:
   In a small bowl, mix garlic, parsley, mint, salt, pepper, and olive oil. Gently stuff some of this mixture between the leaves and into the center of each artichoke.
3. Cook:
   Place the artichokes upright in a wide pan. Add water or broth, cover, and cook over low heat for 30–40 minutes, until tender and easily pierced with a knife.
4. Finish:
   Uncover for the last 5 minutes to let excess liquid reduce. Drizzle with a little extra olive oil before serving.
5. Serve:
   Enjoy warm or at room temperature — Roman-style artichokes are even better after resting.

Carciofi alla Romana is a reminder that Italian cuisine doesn’t need complexity to feel special. Just good ingredients, time, and care — plus a little creativity to make sure nothing goes to waste.

Great Tip, Use the Stems: Don’t discard the stems! Peel off the tough outer layer, then boil until tender. Blend with olive oil, lemon juice, garlic, salt, and fresh herbs to create a silky vegan artichoke pâté — perfect for spreading on toast or serving alongside focaccia.