Carciofi alla Romana are among the timeless classics of Roman cuisine and are deeply rooted in the culinary tradition of the Lazio region. Alongside the equally famous Carciofi alla Giudia, they are one of the most well-known artichoke dishes in Italy.

Especially in spring, when artichokes are in season, they appear on menus throughout the region and across the country. With their light and delicate character, they are a perfect seasonal dish - whether served as a small starter or as an aromatic side.

Ingredients (for four servings)

8 artichokes

10 g garlic (about two cloves)

15 g wild mint

20 g parsley

60–80 ml olive oil

100 ml water

Salt

Pepper

Juice of one lemon

Preparation

Clean the artichokes by removing the tougher outer leaves and trimming the tips. Before continuing, place them in a bowl of water with lemon juice to prevent oxidation.

Meanwhile, finely chop the garlic, parsley, and wild mint together. Remove the artichokes from the water and fill the center of each one with the herb mixture. Place the stuffed artichokes in a pot, then add olive oil, water, salt, and pepper.

Cover with a lid and cook over low heat for about 25–30 minutes, until the artichokes are tender. Serve the artichokes warm or at room temperature.

Enjoy!