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Recipe: Carciofi Alla Romana (Roman - Style Artichokes)
Similar Categories: Carciofi, Alla, Romana, Roman, Style, Artichokes
Serving Size : 6
6 long-stemmed artichokes
1 lemon -- halved
3/4 cup chopped fresh mint leaves
4 cloves garlic -- peeled and minced
salt
1 cup extra-virgin olive oil
2 cups white wine
freshly ground black pepper
6 leaves red leaf lettuce, for garnish
1 bunch watercress, for garnish
To clean each artichoke, pull off the tough green outer leaves until
you get to the tender leaves that are mostly yellow. Peel stem and
slice about 1 inch off top of artichoke. Spread open leaves and scoop
out fibrous white choke, using a spoon. Rub artichokes all over with
lemon to prevent discoloration.
Stir together mint, garlic, and 2 teaspoons salt in a mixing bowl.
Pack approximately 2 tablespoons mint mixture between leaves and rub a
little in the center of each artichoke.
Pour 1/2 cup of oil into a medium saucepan. Place artichokes stem
side up in saucepan and pour wine and remaining oil on top. Cover and
cook over medium-low heat until tender (check for tenderness at
thickest part of the stem), about 40 minutes. Season to taste with
salt and pepper.
Transfer artichokes to a platter and allow to cool completely. (They
are best when served at room temperature.) Continue to cook juices
until reduced by half, then serve as a sauce, drizzled over
artichokes. Garnish with red leaf lettuce and watercress. Store
artichokes with reduced juices in refrigerator for up to 1 week.
Per Serving (excluding unknown items): 377 Calories; 36g Fat (96.9%
calories from fat); trace Protein; 2g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Vegetable; 0 Fruit;
7 Fat.
6 long-stemmed artichokes
1 lemon -- halved
3/4 cup chopped fresh mint leaves
4 cloves garlic -- peeled and minced
salt
1 cup extra-virgin olive oil
2 cups white wine
freshly ground black pepper
6 leaves red leaf lettuce, for garnish
1 bunch watercress, for garnish
To clean each artichoke, pull off the tough green outer leaves until
you get to the tender leaves that are mostly yellow. Peel stem and
slice about 1 inch off top of artichoke. Spread open leaves and scoop
out fibrous white choke, using a spoon. Rub artichokes all over with
lemon to prevent discoloration.
Stir together mint, garlic, and 2 teaspoons salt in a mixing bowl.
Pack approximately 2 tablespoons mint mixture between leaves and rub a
little in the center of each artichoke.
Pour 1/2 cup of oil into a medium saucepan. Place artichokes stem
side up in saucepan and pour wine and remaining oil on top. Cover and
cook over medium-low heat until tender (check for tenderness at
thickest part of the stem), about 40 minutes. Season to taste with
salt and pepper.
Transfer artichokes to a platter and allow to cool completely. (They
are best when served at room temperature.) Continue to cook juices
until reduced by half, then serve as a sauce, drizzled over
artichokes. Garnish with red leaf lettuce and watercress. Store
artichokes with reduced juices in refrigerator for up to 1 week.
Per Serving (excluding unknown items): 377 Calories; 36g Fat (96.9%
calories from fat); trace Protein; 2g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Vegetable; 0 Fruit;
7 Fat.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Carciofi, Alla, Romana, Roman, Style, Artichokes
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