📝 About This Recipe
Inspired by the classic Italian 'Carciofi alla Romana,' these artichokes are slow-simmered in a fragrant bath of olive oil, white wine, and aromatic herbs until they reach a buttery, melt-in-your-mouth consistency. This gluten-free preparation highlights the earthy sweetness of fresh globe artichokes, elevated by a bright punch of lemon and the cooling notes of fresh mint. It is a sophisticated, vegetable-centric dish that captures the essence of a Roman spring afternoon.
🥗 Ingredients
The Artichokes
- 4 large Globe Artichokes (fresh, heavy for their size)
- 2 Lemon (1 halved for acidulated water, 1 for juicing)
The Braising Liquid and Aromatics
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 4 cloves Garlic (thinly sliced)
- 1/4 cup Fresh Mint Leaves (finely chopped)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 cup Vegetable Broth (low sodium)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Red Pepper Flakes (optional for subtle heat)
For Garnish
- 2-3 pieces Fresh Mint Sprigs (for decoration)
- 1 teaspoon Lemon Zest (freshly grated)
👨🍳 Instructions
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1
Prepare a large bowl with cold water and the juice of one lemon (plus the squeezed halves) to create acidulated water; this prevents the artichokes from browning.
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2
Trim the artichokes by cutting off the top inch of the crown. Snap off the tough, dark green outer leaves until you reach the pale, tender yellowish-green leaves.
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3
Use a vegetable peeler or paring knife to trim the dark green skin from the base and the stem, leaving about 2 inches of the stem attached. Trim the very end of the stem.
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4
Cut the artichokes in half lengthwise. Use a small spoon to scoop out the fuzzy 'choke' from the center of each half. Immediately submerge the cleaned halves in the lemon water.
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5
In a small bowl, mix the chopped mint, parsley, and half of the sliced garlic together with a tablespoon of olive oil.
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6
Remove artichokes from the water and pat dry. Rub the herb and garlic mixture into the cavities and between the leaves of each artichoke half.
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7
In a wide, deep skillet or Dutch oven, heat the remaining olive oil over medium-low heat. Add the rest of the garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
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8
Place the artichokes in the pan, cut-side down. Let them sizzle for 2-3 minutes to develop a light golden color on the face.
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9
Pour in the white wine and let it bubble and reduce by half, about 2 minutes.
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10
Add the vegetable broth, lemon juice, salt, and pepper. The liquid should come about halfway up the sides of the artichokes.
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11
Cover the pan with a tight-fitting lid. Reduce the heat to low and simmer gently for 25-30 minutes.
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12
Test for doneness by piercing the base of an artichoke with a knife; it should slide in effortlessly like softened butter.
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13
Remove the lid and increase the heat to medium-high for 3-5 minutes to reduce the braising liquid into a silky, slightly thickened sauce.
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14
Transfer the artichokes to a serving platter. Spoon the reduced pan juices over the top and garnish with fresh mint sprigs and lemon zest.
💡 Chef's Tips
Always keep trimmed artichokes submerged in lemon water; they oxidize and turn brown within seconds of exposure to air. Use a non-reactive pan (stainless steel or enameled cast iron) as aluminum can cause artichokes to turn a metallic gray color. If you cannot find fresh mint, 'mentuccia' (Roman mint) is traditional, but a mix of peppermint and oregano is a great substitute. Don't discard the stems! The core of the stem is an extension of the heart and is one of the most delicious parts of the vegetable. For a richer sauce, whisk in a tablespoon of cold butter or a swirl of extra olive oil just before serving.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like Vermentino or a dry Rosé to cut through the richness of the oil. Serve alongside grilled lamb chops or roast chicken for a complete Mediterranean-inspired feast. Enjoy at room temperature as part of an antipasto platter with olives, prosciutto, and gluten-free crostini. Leftover braising liquid is liquid gold; drizzle it over boiled potatoes or use it as a base for a gluten-free pasta sauce. Top with a few shavings of Pecorino Romano cheese if you don't require the dish to be vegan.