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Italian Food Forever

Roman Artichokes

Roman Artichokes ~ Carciofi Romani

Serves 4

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This recipe is another family favorite of Nonna Lina's which is a traditional recipe from Rome. The completed dish creates artichokes with almost a creamy smooth texture. This is a great alongside any entr´┐Że, or they can also be used on the antipasti table.

4 Medium Artichokes

1 1/2 Cups Fresh Bread Crumbs Made From Day Old Italian Bread

1 Small Bunch of Parsley

2 Garlic Cloves Minced

Salt & Pepper

1/4 Cup Olive Oil

2 Lemons

Clean the artichokes by removing the tough outer leaves and stem, ensuring a flat bottom to enable them to sit upright in a pot. Cut off about 1/3 from the top, and remove the prickly choke from inside. Place the cleaned artichoke immediately in a bowl of water with a little lemon juice to prevent discoloration. See my article, "The Mysteries of the Artichoke Unveiled" for more details on cleaning artichokes.

Mix together the breadcrumbs, parsley, garlic and salt and pepper. Add about 1 tablespoon of olive oil and a few teaspoons of water to moisten. Remove the artichokes from the water, and fill the center of each with the bread mixture. Place in a medium sized pot with enough water to come up about halfway up the sides of the artichokes. Add the remaining oil to the water and simmer over low heat for about 1 hour. To serve, drizzle on a little more oil, a little lemon, and garnish with some fresh parsley.

Nonna Lina ~ 2003

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