Carciofi alla Romana

juice of 2 lemons
8 artichokes
2 cloves garlic, minced
3 tablespoons parsley, chopped
3 mint leaves, plus extra for garnish
salt and freshly ground pepper
3⁄4 cup breadcrumbs
2 tablespoons extra-virgin olive oil

Preheat the oven to 375°. Trim the artichokes: Add the lemon juice to a large bowl of water. Lay each artichoke on its side and, using a serrated knife, cut off the top 1 1⁄2 inches. Scoop out and discard the hairy choke. Cut off the stems and place in the lemon water. Peel the stems until the whitish inner layer is exposed. Finely chop and mix with the garlic and parsley. Chop 3 mint leaves and add to the mixture. In a skillet over medium-high heat warm the olive oil. Add the garlic mixture and cook until softened, then add the breadcrumbs. Cook until browned and season with salt and pepper. Meanwhile, steam the artichokes until just tender, about 5 minutes. Place the artichokes in an oiled baking dish and fill each with the breadcrumb mixture. Bake for 15 minutes or until the top is browned. Serves 8

Generous full-bodied white

  • This recipe is featured in the May-June 2011 issue of our e-magazine CIBO. For more recipes, stories, health and entertaining, subscribe to CIBO!

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