Carciofi alla Romana, or Roman-style artichokes, is a traditional Italian dish that originated in the region of Lazio, where Rome is located. This flavorful and aromatic dish is a perfect representation of Roman cuisine, which is known for its simple yet delicious flavors.
The dish consists of artichokes cooked with garlic, parsley, and olive oil, and it is a popular appetizer or side dish in Italian restaurants. Here’s how you can make it at home!
- 4 artichokes
- 4 garlic cloves, chopped
- 1/4 cup chopped fresh parsley
- 1/2 cup extra-virgin olive oil
- 1 cup water
- Salt and pepper, to taste
- Start by cleaning the artichokes. Cut off the stem and the top of the artichoke, and remove the tough outer leaves until you reach the tender inner leaves. Cut each artichoke in half and remove the hairy choke from the center.
- In a large pan, heat the olive oil and add the garlic and parsley. Cook for a few minutes until the garlic is fragrant and golden.
- Add the artichokes to the pan, cut side down, and season with salt and pepper.
- Pour the water into the pan, cover with a lid, and let the artichokes cook over medium heat for about 30 minutes or until they are tender. Check occasionally and add more water if necessary.
- Once the artichokes are cooked, remove them from the pan and place them on a serving plate. Drizzle the remaining cooking liquid and herbs on top of the artichokes.
- Serve hot or at room temperature as an appetizer or side dish.
This is a delicious and healthy dish that’s easy to make and perfect for any occasion! Its subtle flavors and tender texture make it a favorite of many, and it’s a great way to introduce artichokes into your diet.
So next time you’re in the mood for Italian food, give this traditional Roman dish a try and savor the flavors of one of Italy’s most beloved cuisines.