The Perfect Roman-style Artichokes Recipe | Marcella Hazan | American Masters | PBS

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing a neutral flavor.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Crushed crackers can be a budget-friendly alternative.

Trim the artichokes by removing the outer leaves until you reach the tender part.

Rub lemon on your hands to prevent them from turning dark from the artichokes.

Cut the top off the artichoke and trim the stem, leaving the tender part.

Use a bird's beak knife to trim away the dark green outer part of the artichoke.

Remove the choke inside the artichoke using a rounded-tip dinner knife.

Rub lemon on the inside of the artichoke and place it in lemon water.

Chop parsley and mint for the herb mixture.

Chop garlic and add it to the herb mixture along with salt and pepper.

Stuff the herb mixture into the artichokes, both inside and outside.

Add good extra virgin olive oil and enough water to cover the artichokes halfway.

Seal the pot tightly with a lid wrapped in a wet towel to create a tight seal.

Cook the artichokes for 20 to 35 minutes, checking for doneness.

Remove the artichokes from the pot immediately to prevent them from soaking up oil.

Serve the artichokes on a plate and drizzle with the leftover olive oil from the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens