The recipes of the artichoke alla romana and the artichoke alla giudìa

Prepare the artichokes by trimming the stems and removing the tough outer leaves.

Cut the tops off the artichokes and rub the cut surfaces with lemon to prevent browning.

Mix bread crumbs, minced garlic, chopped parsley, mint, salt, black pepper, and red pepper flakes in a bowl.

Stuff the artichokes with the breadcrumb mixture, pressing down to pack it tightly.

Place the stuffed artichokes upright in a pot.

Add water, white wine, bay leaves, and a drizzle of olive oil to the pot.

Cover the pot and simmer over low heat for about 30-40 minutes until the artichokes are tender.

Check occasionally, adding more water if necessary to prevent burning.

Once cooked, remove the artichokes and let them cool slightly.

Drizzle with more olive oil and sprinkle with grated parmesan cheese before serving.

Spice Level:

Dietary

Allergens