How to cook ROMAN-STYLE ARTICHOKES - Traditional recipe from Lazio

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.

Squeeze half a lemon into a bowl filled with water to prevent oxidation.

Wrap the other half of the lemon around your hands to avoid staining.

Trim the last piece of the stem from the artichokes and peel off the outer leaves until tender.

Trim the top of the artichoke and clean the base and stem with a paring knife.

Spread open the center of the artichoke and remove the fuzzy choke with a scoop.

Soak the cleaned artichokes in the lemon water and cover with tissue paper to keep them submerged.

Collect the leaves of white mint and soft leaf mint, cut them once to form a bundle.

Peel and chop the garlic, then mix it with the mint and add salt and pepper.

Stuff the artichokes with a small handful of the mixture and roll them in salt and pepper on the chopping board.

Place the stuffed artichokes upside down in a pan, tightly packed together.

Pour extra virgin olive oil over the artichokes until they are covered halfway.

Add water to the pan until it reaches the base of the stems.

Cover the pan with a lid and cook over medium-low heat for about half an hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens