Please ensure Javascript is enabled for purposes of website accessibility
This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Cart 0

No more products available for purchase

Products
Pair with
Is this a gift?
Add order notes or ask for an invoice
Subtotal Free

Shipping, taxes, and discount codes are calculated at checkout

Carciofi alla romana 

April 30, 2026

Carciofi alla romana

Carciofi alla romana, Roman-style artichokes, are a classic from the Lazio region, and are ideal as a tasty side dish. 

The artichoke is a mythological vegetable. According to the story, the nymph Cynara was brave enough to reject Zeus himself. In his fury, the ruler of Mount Olympus turned her into a green and spiky artichoke (albeit with a tender heart!). 

The Romanesco artichoke, also known as the mammola, is one of the most popular types in Italy: it is a large PGI variety from Lazio, spine-free and with extremely tender and delicate leaves. What is the best way to enjoy it? “Alla romana”, of course, or “alla giuda”, another local recipe in which it is fried twice until it becomes crisp and golden. 

Carciofi alla romana is, in itself, a simple dish. After careful and attentive cleaning, the artichokes are flavoured with a tasty mix of finely chopped garlic, parsley and mint. Cooking them in a pan leaves them soft and full of flavour. Try them for a family lunch: the fragrance will fill your kitchen, whetting your appetite and delighting everyone! 

An uncomplicated and authentic recipe that expresses all the simplicity and flavour of traditional Roman cuisine. 

Skill level: medium

Preparation: 25 minutes

Cooking time: 15-20 minutes

Portions: 4

Title

Ingredients

  • 8 mammola or Romanesco artichokes
  • 1 lemon
  • 2 cloves of garlic
  • parsley
  • mint (lesser calamint)
  • extra-virgin olive oil
  • salt 

How to prepare carciofi alla romana 

The first step in preparing carciofi alla romana is to clean the artichokes: using gloves, remove the harder external leaves. Remove any leaves from the stems and cut them short. The artichokes are cooked upside down, with the step facing upwards, so adjust the length according to the depth of the pan you are using, making sure you can close the lid properly.  

Cut off the tips of the leaves, eliminating the harder and more woody part. Use a teaspoon or other utensil to remove the inner beard. Then trim the stem and the outer part of the underside (at the base of the leaves), removing the more fibrous layer. Immerse the cleaned artichokes in water and lemon juice to keep them from turning brown.  

Use a chopping knife to make a fine blend of chopped garlic, parsley and a few mint leaves. Drain the artichokes and dry them thoroughly. Part the leaves, use a teaspoon to fill each heart with the chopped herbs and then sprinkle with salt.  

Pour 3-4 tablespoons of oil in a deep pan and position the artichokes face down, with the stem pointing upwards, so that they hold each other up. Cook for 5 minutes, or until the oil begins to sizzle. 

As soon as it begins to sizzle, pour in a couple of glasses of water, covering most of the head. Do not add too much water, as it needs to evaporate. Put on the lid and leave to cook on a medium flame for around 10-15 minutes. Use a fork to check if the stems are soft, as these are the toughest part and take the longest to cook. 

Once they are ready, transfer the artichokes to a serving dish and baste with the remaining cooking liquid. Carciofi alla romana can be enjoyed hot or at room temperature. 

Title

Curated by cucchiaio.it - ©Editoriale Domus S.p.A.

Related products

Recent articles