📝 About This Recipe
Transport yourself to the cobblestone streets of Rome with this timeless 'contorno' that celebrates the Romanesco artichoke in all its glory. These artichokes are braised until buttery-soft in a fragrant bath of white wine and olive oil, infused with the pungent punch of garlic and the unique, minty aroma of mentuccia (wild Roman mint). It is a masterclass in Italian simplicity, where humble ingredients transform into a melt-in-your-mouth delicacy that captures the essence of a Roman spring.
🥗 Ingredients
The Artichokes
- 4 large Romanesco Artichokes (Globe or Mammole variety; must be fresh and tight-leafed)
- 2 pieces Lemon (One for the acidulated water, one for rubbing the artichokes)
- 2 liters Cold Water (For the soaking bowl)
The Herb Stuffing
- 1/2 cup Fresh Flat-Leaf Parsley (Finely chopped)
- 2 tablespoons Fresh Mentuccia (or Mint) (Finely chopped; use peppermint if wild mint is unavailable)
- 3 cloves Garlic (Minced into a fine paste)
- 2 tablespoons Extra Virgin Olive Oil (For the stuffing mixture)
- 1/2 teaspoon Sea Salt (Fine grain)
- 1/4 teaspoon Black Pepper (Freshly cracked)
Braising Liquid
- 1/2 cup Extra Virgin Olive Oil (Use high-quality Italian oil)
- 1/2 cup Dry White Wine (Such as Frascati or Pinot Grigio)
- 1/2 cup Water (Adjust as needed to reach halfway up the artichokes)
- to taste Sea Salt
👨🍳 Instructions
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1
Prepare a large bowl of acidulated water by filling it with 2 liters of cold water and the juice of one lemon. Throw the squeezed lemon halves into the water as well.
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2
Trim the artichokes: Snap off the tough outer leaves until you reach the pale, tender yellowish-green inner leaves. Use a sharp paring knife to trim the dark green skin from the base and the stem, leaving about 2 inches of stem attached.
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3
Slice off the top 1 inch of the artichoke to remove the thorny tips. Rub all cut surfaces immediately with a lemon half to prevent browning (oxidation).
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4
Use a small spoon or a melon baller to reach into the center of the artichoke and scoop out the fuzzy 'choke' (the hay-like center), being careful not to pierce the bottom heart. Place the cleaned artichoke in the lemon water immediately.
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5
In a small bowl, prepare the stuffing by mixing the chopped parsley, mentuccia, minced garlic, sea salt, black pepper, and 2 tablespoons of olive oil into a cohesive paste.
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6
Remove the artichokes from the water and pat them dry. Gently pull the leaves apart from the center to create a cavity.
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7
Generously stuff the herb mixture into the center cavity of each artichoke and between the leaves, dividing the mixture equally among the four.
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8
Select a deep, heavy-bottomed saucepan or Dutch oven just large enough to hold the artichokes snugly so they stay upright.
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9
Place the artichokes in the pan upside down (heads down, stems pointing up). This allows the hearts to braise directly in the flavorful fat.
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10
Pour the 1/2 cup of olive oil, white wine, and water over the artichokes. The liquid should come about halfway up the artichoke heads.
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11
Cover the pan tightly with a piece of parchment paper and then the lid to create a seal that traps the steam.
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12
Cook over medium-low heat for 30-40 minutes. Check for doneness by piercing the base of an artichoke with a knife; it should slide in like soft butter.
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13
Once tender, remove the lid and increase the heat slightly for 3-5 minutes to reduce the liquid until only the oil and a small amount of savory juices remain.
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14
Allow the artichokes to cool in the pan for at least 15 minutes before serving. They are best enjoyed warm or at room temperature, never piping hot.
💡 Chef's Tips
Always use Romanesco artichokes if possible; their lack of internal thorns makes them ideal for this preparation. If you cannot find Mentuccia, a mix of 3 parts flat-leaf parsley and 1 part peppermint is a very close substitute. Do not skip the parchment paper 'cartouche' under the lid; it ensures the steam stays concentrated on the artichokes rather than escaping. Ensure the artichokes are packed tightly in the pot; if they fall over, they won't cook as evenly or look as beautiful. Save any leftover cooking oil—it is liquid gold and can be drizzled over toasted bread.
🍽️ Serving Suggestions
Serve as a traditional 'contorno' alongside roasted lamb or grilled saltimbocca alla Romana. Pair with a crisp, chilled glass of Frascati Superiore or a dry Vermentino. Serve with thick slices of crusty Genzano or sourdough bread to mop up the herb-infused olive oil. Enjoy as an antipasto on a platter with thinly sliced Prosciutto di Parma and buffalo mozzarella. Great as a room-temperature addition to a spring picnic spread.