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Roman style artichokes (carciofi alla romana)

They are very low in calories, healthy, quick to prepare, and I can serve them if I have vegan guests. What more could you ask for?
Prep Time10 mins
Cook Time35 mins
Course: appetizers
Cuisine: Italiana, roman
Keyword: artichokes
Servings: 2
Calories: 83kcal
Author: Mia Mattarello


  • 4 Artichokes
  • 1 clove Garlic
  • 1 sprig Parsley
  • 6 leaves Mint
  • Salt
  • Black pepper
  • Olive oil


  • Chop mint, parsley and garlic clove
  • Prepare the dressing by mixing parsley, mint, garlic, a pinch of salt, pepper and olive oil
  • Peel the artichokes, removing the hardest leaves. If it is not fresh in season, there may be some woody fuzz in the heart, which should also be removed. If the artichokes are not used immediately, immerse them in cold water with a squirt of lemon juice to prevent oxidation, but some of the lemon's flavour will remain. Caution: Peeling artichokes leaves your hands a little brown. If you want to avoid this, use plastic gloves
  • Smear the inside of the artichokes with the dressing
  • Put the artichokes in a saucepan with the stem side up. They should be narrow enough to hold all the cooking in this position
  • Fill the saucepan with water until it almost covers the artichokes, add a dash of olive oil and a little salt
  • Cover the pan and cook the artichokes over a very low heat for about 35 minutes or until they are completely tender when pricked