Carciofi alla Romana

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Carciofi alla RomanaCarciofi alla Romana: Carciofi alla romana, literally “roman-style artichokes”, is a typical dish of Roman cuisine. In Rome, it is prepared in each household and served in all restaurants in spring-time. Together with the Carciofi alla giudia, it represents one of the most famous artichoke dishes of the roman cuisine.

Ingredients for Carciofi alla Romana

(serves 4):

  • 8 artichokes
  • 1 lemon, zested and juiced
  • 1/2 cup flat-leaf parsley, chopped
  • 2 tbsp sage, chopped
  • 2 tbsp mint, chopped
  • 1 garlic clove, finely chopped
  • 1/2 tsp chopped red chilli
  • 1 cup freshly grated parmigiano reggiano cheese
  • 2 cups dried breadcrumbs
  • 300 ml extra virgin olive oil, plus extra for drizzling
  • 250 ml white wine
  • Salt, to taste
  • Freshly ground black pepper, to taste

Method for Carciofi alla Romana:

  • Fill a large bowl with cold water and add the lemon juice.
  • Take an artichoke and peel off the outer leaves until you reach the paler inner leaves.
  • Trim the stem and slice off the top of the artichoke so the heart is visible.
  • Scoop out the hairy choke.
  • Put the trimmed artichoke into the bowl of lemon water to prevent discolorationdue to oxidation.
  • Continue preparing the remaining artichokes.
  • Combine the lemon zest, herbs (flat-leaf parsley, sage and mint), garlic, chilli, parmigiano reggiano, breadcrumbs and oil in a bowl.
  • Season the mixture with salt and pepper.
  • Mix well.
  • Preheat the oven to 180°C.
  • Drain the artichokes from lemon water.
  • Stuff each artichoke generously with the breadcrumb mixture by gently separating each leaf and pushing the stuffing into the gaps.
  • Tightly pack the artichokes into a baking dish.
  • Drizzle with more oil.
  • Pour in the white wine.
  • Add enough water to just cover the base of the dish by a couple of centimeters.
  • Season the dish with salt and pepper.
  • Cover the baking dish with foil.
  • Bake the artichokes in the oven for about 20 minutes, or until the artichokes are tender when pierced with a skewer.
  • Carciofi alla Romana is ready to be served.

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