Carciofi alla Romana

Ingredients

• 4 large artichokes 4 large artichokes
• 2 lemons 2 lemons
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/4 cup fresh parsley, finely chopped 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped 1/4 cup fresh mint, finely chopped
• 1/4 cup extra virgin olive oil 1/4 cup extra virgin olive oil
• 1 cup vegetable broth 1 cup vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 14g, 2g
• Protein: 4g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Fill a large bowl with water and squeeze the juice of one lemon into it.
2. 2.
   Trim the stem of each artichoke, removing any tough outer leaves. Cut off the top third of each artichoke and use a spoon to remove the choke.
3. 3.
   Place the cleaned artichokes in the lemon water to prevent browning.
4. 4.
   In a small bowl, combine the minced garlic, chopped parsley, chopped mint, and lemon zest.
5. 5.
   Drain the artichokes and gently spread the leaves apart. Stuff the garlic and herb mixture between the leaves of each artichoke.
6. 6.
   Heat the olive oil in a large skillet over medium heat. Add the stuffed artichokes and cook for 2-3 minutes on each side, until lightly browned.
7. 7.
   Pour the vegetable broth into the skillet, cover, and simmer for 30-40 minutes, or until the artichokes are tender.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Carciofi alla Romana warm, drizzled with the cooking liquid and a squeeze of fresh lemon juice.

Treat your ingredients with care...

• Artichokes — When cleaning the artichokes, make sure to remove the tough outer leaves and the choke to ensure a tender and enjoyable eating experience.

Tips & Tricks

• To prevent the artichokes from browning while cleaning, keep them in lemon water.
• Be careful not to overcook the artichokes, as they can become mushy. Test for tenderness with a fork.
• Serve the Carciofi alla Romana with a sprinkle of grated Parmesan cheese for an extra burst of flavor.
• If you prefer a stronger garlic flavor, you can increase the amount of minced garlic in the stuffing mixture.
• Leftover Carciofi alla Romana can be stored in the refrigerator for up to 2 days and enjoyed cold or reheated.

Serving advice

Serve the Carciofi alla Romana as an appetizer or a side dish. They pair wonderfully with a glass of crisp white wine and a crusty Italian bread.

Presentation advice

Arrange the Carciofi alla Romana on a platter, drizzle with the cooking liquid, and garnish with a sprig of fresh mint. The vibrant green color of the artichokes and the aromatic herbs will make for an enticing presentation.