Artichokes Roman-style

Artichokes Roman-style

Carciofi alla Romana

By
From
The Collection
Serves
4-6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
8 young roman artichokes
1 egg, beaten
2 tablespoons fresh breadcrums
1 garlic clove, very finely chopped
1 tablespoon mint, chopped
salt
pepper
2 tablespoons olive oil, plus extra to cook the artichokes

Method

  1. Trim the top 2cm off the artichokes, pull away the tough outer leaves and cut the bottom 4cm off the stem. With a sharp knife, trim the tougher tops of the leaves, leaving only the tender parts of the artichokes – you will have cup-like containers. Make an aperture in the centre of each artichoke and excavate the choke if this has already grown; if the artichoke is young, this may not be necessary.
  2. Peel the reserved artichoke stems and chop finely. Mix with the beaten egg, breadcrumbs, garlic, mint, salt and pepper, and 2 tbsp olive oil. Spoon the stuffing into the centre of the artichokes.
  3. Put the artichokes head-down in a pan, in which they fit quite tightly together, and cover with half water and half olive oil. Bring to a simmer and cook gently for 15–20 minutes, or until very tender. To check, pierce one with a fine skewer – it should feel perfectly soft. The artichokes can be eaten hot or cold.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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