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    Home » Sides

    Carciofi alla Romana (Roman style artichokes)

    Published: Feb 7, 2023 · by Nico

    Jump to Recipe

    Carciofi alla Romana, or Roman-style artichokes, is an easy, delicious, and buttery-tender Italian recipe you can make with simple ingredients.

    It's our favorite way of eating fresh artichokes. You can serve them as a starter or a side dish; they are a gorgeous, buttery, tender addition to your dinner.

    Braised artichokes with lemon and parsley
    On this page:
    • Ingredients
    • Instructions
    • Serving Suggestions
    • Tips
    • Storage
    • More Artichoke Recipes
    • More Italian Appetizers
    • Recipe

    Check out our best vegetable sides recipe collection!

    Carciofi alla Romana is an Italian artichoke recipe of braised artichokes simmered in a pot with water, olive oil, and herbs like mint and parsley.

    They are primarily served in central Italy, in and around Rome, but the recipe is now famous worldwide.

    We think this is the best way to appreciate fresh artichokes.

    They become buttery, tender, and incredibly tasty, with olive and nutty notes, and their flavor is enhanced and complemented by fresh parsley, mint, garlic, and lemon.

    To learn more about artichokes, check out our guide "how to cook artichokes," with many more of our best artichoke recipes.

    Braised artichokes with oil

    Ingredients

    Braised artichokes ingredients

    Artichokes

    The traditional type of artichoke for this recipe is a Roman artichoke called "carciofo Romanesco" or "mammole."

    If you are not in Italy, get hold of any type of fresh artichoke you can find.

    Especially good for this recipe are globe artichokes that are easy to find in US supermarkets and all-over Europe.

    Fresh herbs and garlic

    To season the artichokes, you'll need garlic, mint (also mentuccia or Roman mint if you can find it), and flat-leaf parsley.

    Lemon

    We use lemon to prevent the artichokes from turning dark.

    White wine

    Dry white wine is recommended if you want to follow the traditional Italian recipe for carciofi alla Romana.

    Substitute vegetable broth for the wine.

    Extra virgin olive oil

    Extra virgin olive oil is a crucial ingredient in carciofi alla Romana. We use it for cooking the artichokes and drizzle on top before serving.

    Salt & Pepper

    Sea salt and freshly ground black pepper are best.

    Braised artichokes on a white plate

    Instructions

    If you want more in-depth instructions, here's our complete guide on how to clean and cook artichokes.

    1. Clean the artichokes

    Before touching the artichokes, rub your hands with lemon or use gloves to prevent your hands from getting brown.

    Cut off the top part of the artichoke with spiky leaves. Use a serrated knife.

    Head cut off artichoke

    Snap off the artichoke's harder and woodier outer leaves with your hands.

    You need to remove leaves until you reach softer leaves.

    hands removing leaves from artichoke

    Rub the artichoke with lemon to prevent it from oxidizing and turning dark.

    lemon and artichoke and hands

    Cut the stem down to 2 inches (5 cm) with a paring knife, then peel it.

    hands trimming stem of artichoke

    With your thumbs, gently open up the center of the artichoke, exposing the choke, then remove the fuzzy core with a teaspoon.

    removing core part of artichoke


    Put the clean artichokes in a bowl with cold water and squeezed lemon so that they don't turn black. Repeat with the other artichokes.

    artichokes in cold lemon water

    2. Cook the artichokes

    Chop mint, parsley, and garlic. Add them to a small bowl and season them with salt, pepper, and olive oil.

    parsley and oil mix in a bowl

    With your fingers, add the mix of herbs in the center and between the leaves of the artichoke. 

    artichokes with olive oil and parsley marinade

    Warm up the olive oil in a pot big enough to fit all the artichokes snuggly. Then add the artichokes upside down, side by side, quite tight.

    artichokes in a Dutch oven

    Fry them for 1 minute, without moving them, then add the white wine, cook for 2 minutes, then add 1 cup of water and an extra pinch of salt, pepper, and the leftover herb mix, if any, on top.

    artichokes simmering in a pot

    Cover the pot and cook for 20 to 30 minutes on medium-low heat or until the artichokes are buttery tender. 

    Pierce their stem with a pointy knife to check for doneness.

    artichokes after braising

    Transfer on a plate or serving platter, and serve with a squeeze of lemon juice, a drizzle of good quality extra virgin olive oil, and fresh parsley.

    Braised artichokes with lemon

    Serving Suggestions

    Serve carciofi alla romana as an appetizer with:

    • Chickpea farinata (chickpea flour, water, olive oil, salt).
    • Homemade crostini (bread, olive oil, salt, pepper).
    • 1-minute mayo (soy milk, vegetable oil, olive oil, mustard, salt).
    • Homemade chipotle sauce (soy cream, mayonnaise, garlic, lime juice, adobo pepper).
    • Easy focaccia: a simple no-knead recipe with rosemary.
    • Farinata (Socca)
    • Crostini Recipe
    • Vegan Mayo
    • Chipotle Sauce

    Serve as a side dish with a main of:

    • Lemon tofu (tofu, lemon, cornstarch, parsley, flour, olive oil.)
    • Easy lemon ricotta pasta (pasta, spinach, ricotta or vegan ricotta, lemon, nutmeg).
    • Cauliflower pasta (garlic, spaghetti, cauliflower, lemon, pine nuts, parsley).
    • Kale pesto pasta (dinosaur kale, almonds, lemon, garlic, bowtie pasta).
    • Broccoli pasta (orecchiette pasta, broccoli, red pepper flakes, garlic).
    Braised artichokes and lemon tofu
    Lemon tofu served with braised artichokes

    Tips

    Find fresh artichokes

    Fresh artichokes are strongly recommended for this recipe because they are less "hairy" inside.

    An artichoke is fresh when it's 1) heavy, 2) squeaky when you squeeze its head/leaves, 3) toned, not floppy, especially the stalk, and 4) it has a uniform color with no dark spots.

    Remove their fuzzy choke

    When cleaning the artichoke is best to remove all of the "fuzzy, hairy" parts inside.

    Fresh artichokes have less hair, but not-so-fresh artichokes have more hair. Remove it with a teaspoon or with a paring knife.

    Brush your hands with lemon

    Artichokes oxidize quickly, and oxidization will color your fingers a dark color. To avoid that, brush your hands with lemon, or wear gloves.

    Season between leaves

    You need to brush the seasoning with your fingers inside the core and between the leaves to get artichokes that are bursting with flavor.

    Remove all woody parts

    Artichoke is a woody vegetable that, if not appropriately cleaned, is not pleasant to eat. Pay particular attention to the outer part of the stalk and the outer leaves.

    Keep the artichokes in lemon water

    To prevent artichokes from turning brown, you need to put them in a bowl with water and lemon and cover them with a piece of kitchen paper soaked with lemon water.

    The lemon will slow the oxidization process, and the artichoke will keep its bright green color.

    Don't throw out scraps

    Check out how we use them for soups, hummus, and pasta.

    Storage

    Make ahead: carciofi alla Romana is an excellent recipe to prepare ahead of time. You can clean the artichokes and keep them in cold lemon water in the fridge for 24 hours. If you cook them, they keep well for a couple of days.

    Refrigerator: keep roman style artichokes in an airtight container in the fridge for three days.

    Freezer: you can freeze the artichokes for up to 3 months. However, they will lose some of their texture as they thaw.

    Thaw: defrost in the refrigerator.

    Reheat: you can eat carciofi alla Romana at room temperature - in this case, take them out of the fridge 30 minutes before eating - or warm them up in the microwave.

    More Artichoke Recipes

    Get more green and tasty artichoke inspiration with these wholesome and easy recipes:

    • How to cook artichokes with 12 artichoke recipe ideas and tips on cleaning artichokes.
    • Steamed artichokes in a steamer basket with fresh herbs and garlic.
    • Artichoke pasta with olives, pine nuts, lemon, and a creamy blended sauce.
    • Easy artichoke pasta bake with peas and jarred artichokes, a perfect Sunday dinner.
    • 10-minute artichoke salad with black olives, cherry tomatoes, and Italian dressing.
    • How to Cook Artichokes + 12 Easy Recipes
    • Artichoke Salad
    • Artichoke Pasta
    • Artichoke Pasta Bake

    More Italian Appetizers

    These veggie-packed and colorful appetizer ideas are perfect for guests and family dinners:

    • Tomato Bruschetta brushed with garlic and topped with juicy diced tomatoes.
    • Panzanella with leftover bread, tomato, cucumber, and red onion.
    • Sautéed eggplant: ready in 20 minutes, an easy topping idea for toasted bread.
    • Roasted zucchini with breadcrumbs and fresh Italian herbs.
    • Shaved zucchini salad with cherry tomatoes, an elegant and inviting starter idea.
    • 25 Easy Vegetable Recipes
    • Sweet Potato Chili
    • 35 Best Vegetarian Lunch Ideas
    • Lemon Tofu

    For many more side dishes ideas, check out our sides category page.

    Recipe

    carciofi alla romana or roman style artichokes

    Carciofi alla Romana (Roman Style Artichokes)

    Author: Nico
    Carciofi alla Romana, or Roman-style artichokes, is an easy, delicious, and buttery-tender Italian recipe you can make with simple ingredients.
    It's our favorite way of eating fresh artichokes. You can serve them as a starter or a side dish; they are a gorgeous, buttery, tender addition to your dinner.
    Print Recipe Pin Recipe Share Recipe
    4.86 from 7 votes
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Side dish, Starter
    Cuisine Italian
    Servings 6 artichokes
    Calories 164 kcal

    Ingredients
      

    To cook the artichokes

    • 6 artichokes
    • 2 tablespoons extra virgin olive oil
    • ⅓ cup dry white wine or vegetable broth
    • 1 cup water

    For the condiment

    • ½ cup flat-leaf parsley
    • ¼ cup mint
    • 3 cloves garlic
    • 2 tablespoons extra virgin olive oil
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 1 lemon

    Instructions
     

    CLEAN ARTICHOKES

    • Fill up a large bowl with cold water, then squeeze the juice of a lemon in it. Set aside.
      With a serrated knife, cut off the top spiky ⅓ top part of the artichoke.
      Tip: when handling artichokes, brush your hands with lemon juice or wear gloves to prevent your finger from turning brown.
      Head cut off artichoke
    • Rub the cut part with lemon to prevent it from turning brown.
      lemon and artichoke and hands
    • Remove tough outer leaves.
      hands removing leaves from artichoke
    • Trim the stem down to 2 inches (5 cm) and peel it.
      hands trimming stem of artichoke
    • With your thumbs, loosen up the head of the artichoke, exposing the choke.
      With a knife or with a sturdy teaspoon, remove the choke - the fuzzy central part.
      removing core part of artichoke
    • Put each cleaned artichoke in the bowl with the lemon water to prevent discoloration and browning, and repeat till you clean all.
      artichokes in cold lemon water

    COOK ARTICHOKES

    • Chop together mint, parsley, and garlic. Add the mix to a small bowl and season it with salt, pepper, and olive oil.
      parsley and oil mix in a bowl
    • With your fingers, add the herbs in the centre and between the leaves of the artichoke.
      artichokes with olive oil and parsley marinade
    • In a pot big enough to fit all the artichokes snuggly, warm up the olive oil. Then add the artichokes, upside down, and side by side, quite tight.
      artichokes in a Dutch oven
    • Fry for 1 minute then add the white wine, cook for 2 minutes, then add 1 cup of water, a pinch of salt, pepper and the leftover herb mix (if any) on top.
      artichokes simmering in a pot
    • Cover the pot and cook for about 20 minutes on medium to low heat, or until the artichokes are buttery tender.
      Pierce the stem with a knife to check for doneness.
      Braised artichokes with lemon
    • Serve as a starter, side, or as a snack as filling in a sandwich. They can be eaten warm or at room temperature.
      Braised artichokes and lemon tofu

    Video Recipe

    How to clean Artichokes

    Notes

    Nutrition information is an estimate for one roman style artichoke out of six.
    TIPS
    Find fresh artichokes
    Fresh artichokes are strongly recommended for this recipe because they are less "hairy" inside.
    An artichoke is fresh when it's 1) heavy, 2) squeaky when you squeeze its head/leaves, 3) toned, not floppy, especially the stalk, and 4) it has a uniform color with no dark spots.
    Don't throw out the craps
    Check out how we use them for soups, hummus, and pasta.
    MAKE AHEAD & STORAGE
    - Make ahead: carciofi alla Romana is an excellent recipe to prepare ahead of time. You can clean the artichokes and keep them in cold lemon water in the fridge for 24 hours. If you cook them, they keep well for a couple of days.
    - Refrigerator: keep roman style artichokes in an airtight container in the fridge for three days.
    - Freezer: you can freeze the artichokes for up to 3 months. However, they will lose some of their texture as they thaw.
    - Thaw: defrost in the refrigerator.
    - Reheat: you can eat carciofi alla Romana at room temperature - in this case, take them out of the fridge 30 minutes before eating - or warm them up in the microwave.
     

    Nutritional Values

    Nutrition Facts
    Carciofi alla Romana (Roman Style Artichokes)
    Amount Per Serving
    Calories 164 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 1g6%
    Trans Fat 0g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 7g
    Cholesterol 0mg0%
    Potassium 554mg16%
    Carbohydrates 17g6%
    Dietary Fiber 8g33%
    Sugar 2g2%
    Protein 5g10%
    Vitamin A 522IU10%
    Vitamin B6 0.2mg10%
    Vitamin C 32mg39%
    Vitamin E 2mg13%
    Vitamin K 107µg102%
    Calcium 78mg8%
    Folate 99µg25%
    Iron 2mg11%
    Manganese 0.4mg20%
    Magnesium 84mg21%
    Zinc 1mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
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    If you liked this braised artichoke recipe, you might also like the following:

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