In Rome, cooks use round 'mammole' or 'romanesco' artichokes, with no choke. The recipe rests on two moves: trim the artichoke down to its tender part, then braise it slowly in olive oil with water, head down, until it melts. Roman mint (mentuccia) is the aromatic signature.
Ingredients
- 4 large round artichokes (romanesco type, no choke)
- 2 garlic cloves
- 1 bunch flat-leaf parsley
- A few mint leaves (ideally Roman mentuccia)
- 1 lemon (to prevent browning)
- 100 ml extra virgin olive oil
- Salt, pepper, water (and a splash of white wine, optional)
Step-by-step method
- Trim the artichokes. Remove the tough outer leaves, cut off the tip, and trim the heart, keeping a peeled 4–5 cm stem. Rub with lemon and drop into lemon water so they don't blacken.
- Make the filling. Chop the garlic, parsley and mint with salt and pepper. Open the centre of each artichoke slightly and fill with the mixture.
- Arrange in the pot. Place the artichokes head down, packed tightly, in a pot where they stand upright.
- Braise. Pour in the extra virgin olive oil and water (halfway up the artichokes), plus a splash of white wine if you like. Season. Cover and cook over low heat 30–40 min, until a knife tip slides in without resistance.
- Serve. Serve warm or at room temperature, spooned with the olive-oil cooking juices, with bread.
The role of olive oil
Here olive oil is the cooking medium: it slowly confits the artichoke and takes on its aroma and the mint. Use a good-quality extra virgin, generously — the oily juice is part of the dish. A raw drizzle at the end boosts the flavour.
Tips for success
- Trim well: only the tender part should remain, or it stays fibrous.
- Lemon water stops the hearts browning while you trim.
- Cook gently, covered: this is a braise, not a fry.
- Mint (mentuccia) is the Roman signature; otherwise mild mint + parsley.
Variations
- Without mint: parsley and garlic only, a simpler style.
- With white wine: a splash of white wine in the braising liquid.
- Carciofi alla giudia: a different Roman version, fried and crispy (another recipe).
How to serve it
Serve Roman-style artichokes as a starter or side, warm or at room temperature, coated in their cooking oil, with bread to mop up. They also pair very well with fish or white meat.
Storage
They keep 2–3 days in the fridge in their cooking oil, and are even better the next day. Take them out ahead: cold sets the olive oil.
Frequently asked questions
Which artichokes for carciofi alla romana?
Round, fleshy, choke-free artichokes, romanesco type ('mammole'). Otherwise large, tender globe artichokes, carefully trimmed to the heart.
How do you trim an artichoke?
Remove the tough outer leaves, cut off the tip, peel the stem and keep only the tender part. Rub with lemon and drop into lemon water to prevent browning.
What's the difference from carciofi alla giudia?
Alla romana are braised whole in olive oil with herbs; alla giudia (Roman-Jewish) are deep-fried until crisp. Two distinct Roman recipes.
Which herb should I use?
Roman mint, mentuccia, is traditional. Otherwise a mix of mild mint and parsley gives a very close result.
Can they be made ahead?
Yes, they even gain flavour: keep them in their cooking oil and bring back to room temperature before serving.