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Roman Artichokes

Source: The Italian Gourmet
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Rating: 3   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  1 Hour 10 Minutes
  Serves 4
The Romans are very proud of this marvelous dish, which is very common both at homes and in restaurants. There are as many variations as there are people preparing it. For example, it is normally cooked in the oven, but there are some who prefer to cook it in a pan on the stovetop. Among other ingredients that may be included are anchovies and white wine. In short, this is a dish that lends itself to individual variations.
1 garlic clove
1 bunch flat-leafed parsley
1/2 cup mint leaves
Olive oil
8 tender Roman artichokes (large globe variety)
Roman Artichokes Recipe at
Finely chop the garlic, parsley and mint together. Put this mixture in a cup, stir in 3 tablespoons of olive oil and mix well.

Preheat the oven to 325 degrees F.

Remove the tough outer leaves of the artichokes, trim the stalks to 1 1/2 in long and trim off the external fibers. Shape the artichokes with a small knife to eliminate the remaining tough bits. Open each one by parting the leaves; insert a teaspoon at the center and take out the choke. Fill each artichoke with the prepared mixture, press closed with your hands and place upside-down in a deep terracotta casserole dish. (The casserole must be just big enough to contain the artichokes pressed closely against one another.) Sprinkle with salt and pour on sufficient liquid (two parts olive oil to one part water) to cover completely. Put a lit on the casserole.

Bake in the oven for 1 hour. At the end of this time, drain the artichokes. Serve hot, as a vegetable accompaniment or appetizer, or allow to cool and serve as an antipasto.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 280
Sodium: 894mg
Fiber: 18g
Carbohydrates, Total: 36g
Protein: 11g
% Cal. from Fat: 45%
Fat. Total: 14g
Spotlight Recipe Review See all 1 reviews »

Rating: 3
by: Barbara Reviewed: 03/02/2012
Steaming makes these the perfect texture. I added plenty of water. In addition to slathering the artichokes with butter and garlic before steaming (great idea!), I also added slices of lemon and minced garlic to the water. I steamed them for 45 minutes and made two sauces to dip the leaves in--one with butter, garlic and lemon, the other with mayo, a little bit of balsamic vinaigrette and pepper. My husband loved these recipe1 Try also visiting for more exciting recipes.
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