Roman Style Artichokes

Roman artichokes

We’re fully in the season of Roman, or globe, artichokes. There are so many delicious ways to prepare them, but the best way is Carciofi alla Romana.

Roman artichokes


Carciofi alla romana

Carciofi alla romana ingredients

I usually buy artichokes that have already been partially cleaned at the market, in other words all the tough outer leaves removed, plus the outer layer of the stem. If you can’t find them, not to worry, they’re easy to prepare:

I use a melon baller to remove the beard from inside the artichoke.

Once this is done finely chop a garlic clove, two handfuls of mentuccia leaves, a heaping tablespoon of fresh breadcrumbs and a drizzling of olive oil. This is enough stuffing for four artichokes.

Cleaning artichokes

Cleaning artichokes

Use your fingers to put the stuffing into the center of each artichoke, plus some in between the leaves.

Lay the artichokes sideways in a pan, drizzle with olive oil, 1/2 cup dry white wine and enough water to keep the artichokes moist. Cover and cook 20 to 30 minutes, until very tender and most of the liquid has evaporated. Turn the artichokes over occasionally during the cooking process.

Serve warm or at room temperature!


Roman artichokes

CARCIOFI ALLA ROMANA (Artichokes Stuffed with Garlic, Breadcrumbs, and Calamint)

Course: Side Dish
Cuisine: Italian
Serves 4-6


  • 6 artichokes
  • lemon juice
  • 1/4 cup breadcrumbs (optional)
  • 2 cloves garlic finely chopped
  • 4 tablespoons fresh calamint and/or parsley finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 60 milliliters olive oil (1/4 cup)
  • 120 milliliters water (1/2 cup)
  • 120 millileters dry white wine (1/2 cup)


  1. Clean artichokes by removing the tough outer leaves and peeling away outer layer of the stem.
  2. Cut off the top 1/4 to 1/3 of the artichoke.

    Artichokes alla romana ingredients
  3. Remove the inner beard using a melon baller, then place in acidulated water.

    Cleaning artichokes
  4. Once all the artichokes are cleaned, drain well and dry off.

  5. Rap the artichokes gently on the cutting board to open them up.

  6. Combine the calamint/parsley, 2 tbsp. olive oil, salt and garlic (and bread crumbs, if desired).

  7. Place the mixture in the center of each artichoke, then close artichokes up by gently squeezing them together.

  8. Put the olive oil, white wine and water in a heavy pot just large enough to hold the artichokes.
  9. Add the artichokes and cook until tender and most of the liquid has evaporated, about 20-30 minutes.

    Roman style artichokes
  10. Serve hot or at room temperature.

Recipe Notes

A melon baller works beautifully to remove the inner beard of the artichoke. In alternative use a small spoon.


Delicious Roman-style artichokes: a great make-ahead dish for the holidays!

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