lunch · vegan · vegetarian · dairy-free · gluten-free
Carciofi alla romana
Roman braised artichokes stuffed with mint, garlic and parsley, cooked stem-up in olive oil and wine.
- Time
- 60min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Trim artichokes down to the tender leaves, peel stems and hold in lemon water.
-
2
Open the centers, remove chokes and stuff with the herb mixture.
-
3
Stand them stem-up in a snug pot.
-
4
Add oil, wine and water; cover with a damp towel and lid.
-
5
Simmer 30–40 minutes until tender; serve warm or room temperature.
