Carciofi alla Romana
Carciofi alla Romana
Braised Roman-style artichokes stuffed with garlic and mint, a classic of Roman Jewish cooking and a seasonal favorite for Passover. The Jewish version is often made with olive oil and, for Passover, matzo meal instead of regular breadcrumbs.
Ingredients
- •8 globe artichokes
- •1 lemon, halved
- •4 cloves garlic, finely crushed
- •1 cup fresh mint and parsley, finely chopped
- •1/2 cup breadcrumbs or matzo meal for Passover
- •1/4 cup extra-virgin olive oil
- •1 cup water or light vegetable broth
- •1 1/2 teaspoons kosher salt
- •1/2 teaspoon black pepper
Instructions
- 1
Trim the artichokes by removing the tough outer leaves and cutting off the tops; rub all cut surfaces with lemon to prevent browning.
- 2
Gently open the leaves and scoop out any fuzzy choke from the center of each artichoke heart.
- 3
In a bowl, mix the garlic, chopped mint and parsley, breadcrumbs or matzo meal, salt, pepper, and 2 tablespoons of olive oil.
- 4
Stuff the center and spaces between the leaves with the herb mixture.
- 5
Arrange the artichokes snugly in a heavy pot, stem side down, and drizzle with the remaining olive oil.
- 6
Pour in the water or broth, cover the pot, and bring to a gentle simmer.
- 7
Cook over low heat for 35 to 40 minutes, until the artichokes are fully tender and the liquid has mostly reduced.
- 8
Serve warm or at room temperature, spooning the pan juices over the top.
Kosher notes
For Passover, use certified kosher-for-Passover matzo meal instead of standard breadcrumbs. The dish is naturally pareve when made with olive oil only.
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