Roman style artichokes: Carciofi alla Romana, Italian Recipe - Gianni's North Beach

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while being neutral in flavor.

artichokes

💰Cheaper: frozen artichoke hearts

Frozen artichoke hearts are more affordable and convenient.

Select a closed artichoke that feels heavy and is not too black on one side.

Cut off the stem of the artichoke and save it.

Remove the outer leaves until you reach the tender part, ensuring they snap off cleanly.

Cut off the top of the artichoke to clean it up.

Use a spoon to remove the choke (the thistle part) from inside the artichoke.

Prepare the stuffing by mixing breadcrumbs, peino Romano cheese, mint, garlic, parsley, and anchovy packed in olive oil in a bowl.

Stuff the artichoke leaves with the breadcrumb mixture using your fingers, ensuring to fill every row of leaves without breaking them off.

Place the stuffed artichokes in a pot with water and extra virgin olive oil.

Cover the pot and steam the artichokes until they are fork tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary