{
  "slug": "carciofi-alla-romana",
  "url": "https://nonnario.com/recipes/carciofi-alla-romana/",
  "name": "Carciofi alla romana",
  "english": "Roman artichokes filled with mentuccia, parsley and garlic, braised upside down in oil and water",
  "aka": [
    "carciofo alla romana",
    "Roman-style artichokes",
    "artichokes Roman style"
  ],
  "summary": "Whole romanesco artichokes trimmed to their tender heart, filled with chopped mentuccia, parsley and garlic, and braised upside down in olive oil and water until soft but whole: the Roman side dish of the artichoke protected in Lazio as a PGI since 2002.",
  "essentials": [
    "Whole romanesco artichokes (mammole), round and without thorns, trimmed to the tender leaves and kept in lemon water so they do not darken.",
    "Filled with a fine chop of mentuccia, parsley and garlic, loosened with a little olive oil and salt; this version has no breadcrumbs, anchovy or cheese.",
    "Packed upside down, stems up, tight against each other in a high-sided pot, so they cannot open out.",
    "Braised in olive oil and water a third of the way up, under parchment, about 30 minutes, until a toothpick slides into the base."
  ],
  "diet": [
    "vegetarian",
    "vegan",
    "gluten-free"
  ],
  "region": {
    "slug": "lazio",
    "name": "Lazio",
    "url": "https://nonnario.com/regions/lazio/"
  },
  "place": "Roma",
  "coords": [
    41.902,
    12.496
  ],
  "course": {
    "id": "contorni",
    "it": "Contorni",
    "en": "Side Dishes"
  },
  "level": {
    "id": "tradition",
    "name": "Documented tradition",
    "it": "Tradizione documentata",
    "description": "A regional tradition documented in cookbooks and local practice, with no single official text.",
    "url": "https://nonnario.com/method/#level-tradition"
  },
  "status": "checked",
  "published": "2026-11-03",
  "checked": "2026-11-04",
  "cooked": null,
  "pending": null,
  "provenance": {
    "by": "Roman tradition",
    "reference": "Compared across 10 sources, listed below; this page publishes the most widely recognised version.",
    "year": null
  },
  "sources": [
    {
      "label": "EU Official Journal C 51 of 26 February 2002: the application to register Carciofo romanesco del Lazio as a PGI, with the summary of its specification (EUR-Lex, Italian)",
      "url": "https://eur-lex.europa.eu/legal-content/IT/TXT/?uri=CELEX:52002XC0226(03)"
    },
    {
      "label": "Commission Regulation (EC) No 2066/2002 of 21 November 2002, registering Carciofo romanesco del Lazio as a PGI (EUR-Lex, Italian)",
      "url": "https://eur-lex.europa.eu/legal-content/IT/TXT/?uri=CELEX:32002R2066"
    },
    {
      "label": "ARSIAL, the Lazio Region's agency for agriculture: Carciofo Romanesco del Lazio IGP, a product sheet from its book on Lazio's food heritage, with a recipe for 4 (PDF, Italian)",
      "url": "https://www.arsial.it/wp-content/uploads/2025/06/CarciofoRomanescodelLazioIGP.pdf"
    },
    {
      "label": "Scatti di Gusto (online food magazine): carciofi alla romana, a recipe for 4, 2021 (Italian)",
      "url": "https://www.scattidigusto.it/carciofi-alla-romana-ricetta-tradizionale-del-piu-amato-contorno-laziale"
    },
    {
      "label": "Dissapore (food magazine): six Roman side dishes, with carciofi alla romana, 2022 (Italian)",
      "url": "https://www.dissapore.com/cucina/ricette-di-contorni-romaneschi-imperdibili/"
    },
    {
      "label": "GialloZafferano: carciofi alla romana, editorial recipe for 4 made with a Roman osteria (Italian)",
      "url": "https://ricette.giallozafferano.it/Carciofi-alla-romana.html"
    },
    {
      "label": "La Cucina Italiana: carciofi alla romana, a recipe for 4, 2026 (Italian)",
      "url": "https://www.lacucinaitaliana.it/ricetta/contorni/ricetta-carciofi-alla-romana-il-cuore-della-tradizione/"
    },
    {
      "label": "Accademia Italiana della Cucina: carciofi con la mentuccia, a Lazio recipe from its recipe collection, for 4 (Italian)",
      "url": "https://accademia1953.it/it/ricette/ricetta/carciofi-con-la-mentuccia"
    },
    {
      "label": "Turismo Roma, Rome's official tourism portal: the artichoke, with a recipe for carciofi alla romana (Italian)",
      "url": "https://turismoroma.it/it/node/34892"
    },
    {
      "label": "USDA Food Safety and Inspection Service: Leftovers and Food Safety (archived copy of 29 May 2025)",
      "url": "https://web.archive.org/web/20250529160018/https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety"
    }
  ],
  "story": [
    "Carciofi alla romana are a side dish of Rome and Lazio: whole artichokes, opened out, filled with a chop of mentuccia, parsley and garlic and braised standing on their heads in olive oil and water. They are not carciofi alla giudia, the other Roman artichoke, which are opened and deep-fried. The artichoke for both is the romanesco, also called mammola or cimarolo: round, compact, green shading to violet, with a small hole at the top and no thorns. Grown along the coast and plains of the provinces of Viterbo, Rome and Latina from the cultivars Castellammare and Campagnano, and picked from January to May, it has been protected by the EU as the PGI Carciofo Romanesco del Lazio since a regulation of 21 November 2002. The application for the PGI traces its cultivation in Lazio, by some authors' account, back to the Etruscans, citing artichoke leaves depicted on the walls of tombs at Tarquinia; it grew after the Second World War, and in 1950 Ladispoli held its first artichoke festival, on 2 April. A story often told has Caravaggio, in 1604, attacking a waiter in a Roman tavern for serving him artichokes cooked in butter.",
    "There is no official recipe: the PGI specification covers the artichoke, not the dish. We compared ten sources and publish the most widely recognised version: eight artichokes for four, trimmed and kept in lemon water, filled with parsley, mentuccia and garlic with a little oil and salt, and braised upside down on the hob in olive oil and water under a sheet of paper for about 30 minutes. Most of them agree on the trimming, the herbs, the artichokes packed tightly with their stems up, and a slow braise in oil and water. They differ on the rest: some bake them in the oven, some add white wine, some put anchovy, breadcrumbs or grated cheese in the filling while others never would, and some add pepper. Ours are the pot size, the amounts of oil and water, the heat, the short rest and the fridge rules, which follow food-safety guidance: out of the fridge 2 hours at most, eaten within 2 days."
  ],
  "serves": 4,
  "makes": null,
  "minutes": {
    "handsOn": 60,
    "cooking": 34,
    "resting": 5
  },
  "plan": "About 1 hour 40 minutes from start to table, of which about 1 hour of work: the filling and the lemon water first, then the trimming, which is the long part (about 3 minutes an artichoke once you have the knack), then the filling and about 35 minutes on the hob, and a 5-minute rest. Serve them warm or at room temperature; from the end of cooking they may be out of the fridge for 2 hours at most (1 hour on a day above 32 °C). To make them ahead, put them in the fridge within 2 hours of cooking and eat them within 2 days.",
  "equipment": [
    "Disposable or rubber kitchen gloves",
    "A large bowl for the lemon water",
    "A small sharp knife (a paring knife) and a board; a vegetable peeler for the stems, if you like",
    "A chef's knife or mezzaluna for the herbs, and a small bowl",
    "A teaspoon or melon baller for the choke",
    "A high-sided pot about 24 cm–26 cm across and at least 12 cm deep, just wide enough to hold the 8 artichokes standing tightly",
    "A sheet of baking parchment large enough to cover the pot",
    "A toothpick or a thin skewer, and a slotted spoon"
  ],
  "ingredients": [
    {
      "group": "For the artichokes",
      "items": [
        {
          "quantity": 8,
          "unit": "pc",
          "item": "romanesco artichokes (mammole)",
          "note": "large, round and without thorns, ideally Carciofo Romanesco del Lazio PGI, with their stems. Choose ones with tightly closed tips, bright green outer leaves without marks or bruises, firm stems, and that resist when squeezed between your fingers",
          "text": "8 romanesco artichokes (mammole) (large, round and without thorns, ideally Carciofo Romanesco del Lazio PGI, with their stems. Choose ones with tightly closed tips, bright green outer leaves without marks or bruises, firm stems, and that resist when squeezed between your fingers)",
          "recipe": null
        },
        {
          "quantity": 3,
          "unit": "pc",
          "item": "lemons",
          "note": "our guide: the juice of 2 for the soaking water, the third cut in half for rubbing",
          "text": "3 lemons (our guide: the juice of 2 for the soaking water, the third cut in half for rubbing)",
          "recipe": null
        }
      ]
    },
    {
      "group": "For the filling",
      "items": [
        {
          "quantity": 1,
          "unit": "pc",
          "item": "bunch of flat-leaf parsley",
          "note": null,
          "text": "1 bunch of flat-leaf parsley",
          "recipe": null
        },
        {
          "quantity": 1,
          "unit": "pc",
          "item": "bunch of mentuccia (lesser calamint) or mint",
          "note": "mentuccia (also called nepitella) is less minty than mint and slightly peppery; mint is the substitute where it cannot be found",
          "text": "1 bunch of mentuccia (lesser calamint) or mint (mentuccia (also called nepitella) is less minty than mint and slightly peppery; mint is the substitute where it cannot be found)",
          "recipe": null
        },
        {
          "quantity": 1,
          "unit": "clove",
          "item": "garlic",
          "note": null,
          "text": "1 clove garlic",
          "recipe": null
        },
        {
          "quantity": null,
          "unit": null,
          "item": "fine salt",
          "note": "a pinch for the filling, another for the pot",
          "text": "fine salt (a pinch for the filling, another for the pot)",
          "recipe": null
        }
      ]
    },
    {
      "group": "For the pot",
      "items": [
        {
          "quantity": null,
          "unit": null,
          "item": "extra virgin olive oil",
          "note": "2 tablespoons for the filling and plenty for the pot (our guide: about 150 ml)",
          "text": "extra virgin olive oil (2 tablespoons for the filling and plenty for the pot (our guide: about 150 ml))",
          "recipe": null
        },
        {
          "quantity": null,
          "unit": null,
          "item": "water",
          "note": "enough to come about a third of the way up the artichokes (our guide: about 500 ml–600 ml in a 24 cm–26 cm pot)",
          "text": "water (enough to come about a third of the way up the artichokes (our guide: about 500 ml–600 ml in a 24 cm–26 cm pot))",
          "recipe": null
        }
      ]
    }
  ],
  "method": [
    {
      "phase": "The filling and the lemon water",
      "intro": "The quantities and the method follow one recipe whole; the pot size, the amounts of oil and water, the heat levels, the rest, the checks and the tips marked ‘Our guide’ are ours.",
      "steps": [
        {
          "n": 1,
          "url": "https://nonnario.com/recipes/carciofi-alla-romana/#step-1",
          "title": "Chop the herb filling",
          "text": "Wash and dry the bunch of parsley and the bunch of mentuccia and pick off the leaves. Peel the clove of garlic. Chop the leaves finely together with the garlic, put them in the small bowl and stir in 2 tablespoons of olive oil and a pinch of fine salt.",
          "kind": "active",
          "minutes": 8,
          "celsius": null,
          "heat": null,
          "official": false,
          "check": "A fine, moist green chop with no whole leaves or pieces of garlic left, glossy with the oil.",
          "tips": [
            "Our guide: dry the herbs well before chopping, in a cloth or a salad spinner; wet herbs turn to a watery mush under the knife.",
            "Our guide: if the garlic clove has a green shoot in the middle, take it out; it is the bitter part."
          ]
        },
        {
          "n": 2,
          "url": "https://nonnario.com/recipes/carciofi-alla-romana/#step-2",
          "title": "Make the lemon water and put on gloves",
          "text": "Fill the large bowl with about 2 l of cold water, squeeze in the juice of 2 of the lemons and drop in the squeezed halves. Cut the third lemon in half and keep it by the board. Put on the gloves.",
          "kind": "active",
          "minutes": 3,
          "celsius": null,
          "heat": null,
          "official": false,
          "check": "The bowl of lemon water and the halved lemon are next to the board, and your hands are gloved.",
          "tips": [
            "Wear gloves for all the trimming: artichokes stain bare hands black.",
            "Our guide: the amount of water is ours; there must be enough for the 8 artichokes and the stem pieces to float freely."
          ]
        }
      ]
    },
    {
      "phase": "Trimming the artichokes",
      "intro": "This is the heart of the dish. Trim one artichoke from start to finish, drop it in the lemon water, then do the next. A cut artichoke darkens within minutes in the air, so it meets the lemon at every stage.",
      "steps": [
        {
          "n": 3,
          "url": "https://nonnario.com/recipes/carciofi-alla-romana/#step-3",
          "title": "Pull off the tough outer leaves",
          "text": "Hold the artichoke by its stem. Bend each dark outer leaf back and down until it snaps off near the base, and work round and round, layer after layer, until the leaves you reach are pale green and tender. Do not be afraid of throwing away a lot: a tough artichoke is unpleasant to eat.",
          "kind": "active",
          "minutes": 2,
          "celsius": null,
          "heat": null,
          "official": false,
          "check": "Only pale, yellowish-green leaves are left, and they bend rather than snap when pressed.",
          "tips": [
            "Our guide: with the small knife, pare away the dark green stubs left round the base where the leaves came off, turning the artichoke against the blade."
          ]
        },
        {
          "n": 4,
          "url": "https://nonnario.com/recipes/carciofi-alla-romana/#step-4",
          "title": "Cut the top into a rose",
          "text": "Hold the knife at a slant and cut away the hard, dark tops of the leaves, turning the artichoke as you go, so that only the tender part is left and the top takes the typical shape of a rose.",
          "kind": "active",
          "minutes": 1,
          "celsius": null,
          "heat": null,
          "official": false,
          "check": "The top is a neat, pointed rose of pale leaves, with no dark green tips left.",
          "tips": [
            "Our guide: turn the artichoke against the knife rather than sawing; one steady slanting cut all round gives the cleanest rose."
          ]
        },
        {
          "n": 5,
          "url": "https://nonnario.com/recipes/carciofi-alla-romana/#step-5",
          "title": "Rub it with lemon",
          "text": "Rub all the cut surfaces of the artichoke with the halved lemon, so it does not darken.",
          "kind": "active",
          "minutes": 1,
          "celsius": null,
          "heat": null,
          "official": false,
          "check": "Every cut surface glistens with lemon juice.",
          "tips": [
            "Our guide: squeeze the lemon a little as you rub, so the juice reaches between the leaves."
          ]
        },
        {
          "n": 6,
          "url": "https://nonnario.com/recipes/carciofi-alla-romana/#step-6",
          "title": "Cut and peel the stem, then into the lemon water",
          "text": "Cut the stem, leaving about 5 cm on the artichoke. Peel the fibrous outside off the stem left on the artichoke. Peel the cut-off piece of stem too and keep its tender part. Drop the artichoke and the stem piece into the lemon water.",
          "kind": "active",
          "minutes": 2,
          "celsius": null,
          "heat": null,
          "official": false,
          "check": "The stem left on is pale and smooth, with no green strings, and the artichoke and the stem piece are under the lemon water.",
          "tips": [
            "Our guide: peel with the small knife or a vegetable peeler until you reach the pale, tender core; the outer layer stays stringy however long it cooks.",
            "Our guide: throw away the woody end of the cut-off stem; keep only the part that peels to a pale core."
          ]
        },
        {
          "n": 7,
          "url": "https://nonnario.com/recipes/carciofi-alla-romana/#step-7",
          "title": "Trim the rest the same way",
          "text": "Trim the remaining artichokes one by one in the same order: outer leaves, rose, lemon, stem, lemon water.",
          "kind": "active",
          "minutes": [
            20,
            25
          ],
          "celsius": null,
          "heat": null,
          "official": false,
          "check": "All 8 artichokes and their stem pieces are in the lemon water, pale and unblemished.",
          "tips": [
            "Our guide: squeeze the rubbing halves into the bowl if the water is no longer sharp, and push the artichokes under now and then; they float."
          ]
        }
      ]
    },
    {
      "phase": "Opening and filling",
      "intro": null,
      "steps": [
        {
          "n": 8,
          "url": "https://nonnario.com/recipes/carciofi-alla-romana/#step-8",
          "title": "Drain them and open the heads",
          "text": "Lift the artichokes out of the water and shake them. Set each one face down on the board and press on it so the head opens out.",
          "kind": "active",
          "minutes": 3,
          "celsius": null,
          "heat": null,
          "official": false,
          "check": "The leaves have spread apart and you can see down into the heart of each artichoke.",
          "tips": [
            "Our guide: press with the flat of your hand, firmly but slowly; a sharp blow can split the heart."
          ]
        },
        {
          "n": 9,
          "url": "https://nonnario.com/recipes/carciofi-alla-romana/#step-9",
          "title": "Take out the choke",
          "text": "Open the leaves at the centre with your fingers and scrape out the fuzz in the heart with the teaspoon or melon baller.",
          "kind": "active",
          "minutes": 4,
          "celsius": null,
          "heat": null,
          "official": false,
          "check": "The heart is smooth, with no hairy fuzz left.",
          "tips": [
            "In spring romanesco artichokes have little or no choke, and what there is is so soft it may be left; outside the season, take it out.",
            "Our guide: scrape gently; the heart is the best part, so take only the fuzz."
          ]
        },
        {
          "n": 10,
          "url": "https://nonnario.com/recipes/carciofi-alla-romana/#step-10",
          "title": "Fill them",
          "text": "Divide the herb filling among the 8 artichokes and push it into the centre of each.",
          "kind": "active",
          "minutes": 5,
          "celsius": null,
          "heat": null,
          "official": false,
          "check": "Each artichoke has its share of green filling in the heart, and the heads are closed enough that it does not fall out when tipped over.",
          "tips": [
            "Our guide: squeeze each head gently once it is filled, to close it a little round the filling.",
            "Our guide: share the filling out first, a small heap for each artichoke on the board, so the last one is not left short."
          ]
        }
      ]
    },
    {
      "phase": "Braising",
      "intro": null,
      "steps": [
        {
          "n": 11,
          "url": "https://nonnario.com/recipes/carciofi-alla-romana/#step-11",
          "title": "Pack them upside down in the pot",
          "text": "Stand the artichokes on their heads, stems up, in the high-sided pot, tight against one another so they cannot open out. Cut the stem pieces into short lengths and tuck them in between. Sprinkle over another pinch of salt.",
          "kind": "active",
          "minutes": 3,
          "celsius": null,
          "heat": null,
          "official": false,
          "check": "The artichokes stand upright on their heads without toppling, touching on all sides.",
          "tips": [
            "Our guide: if there is a gap, wedge it with the stem pieces; loose artichokes open up and lose their filling.",
            "Our guide: for more servings, use a wider pot that still holds them tightly."
          ]
        },
        {
          "n": 12,
          "url": "https://nonnario.com/recipes/carciofi-alla-romana/#step-12",
          "title": "Add the oil and water",
          "text": "Pour about 150 ml of olive oil over and around the artichokes, then enough water to come about a third of the way up them (about 500 ml–600 ml in a 24 cm–26 cm pot).",
          "kind": "active",
          "minutes": 2,
          "celsius": null,
          "heat": null,
          "official": false,
          "check": "The liquid comes about a third of the way up the artichokes, with a film of oil on top.",
          "tips": [
            "Our guide: the amounts of oil and water are ours; the depth is what matters. Pour the water down the side of the pot, not over the filling."
          ]
        },
        {
          "n": 13,
          "url": "https://nonnario.com/recipes/carciofi-alla-romana/#step-13",
          "title": "Cover with parchment and bring to a simmer",
          "text": "Wet the sheet of baking parchment, wring it out, and lay it over the artichokes, pressing it down round them and tucking it in at the sides of the pot. Set the pot over a medium heat until the liquid simmers.",
          "kind": "passive",
          "minutes": [
            4,
            6
          ],
          "celsius": null,
          "heat": "medium",
          "official": false,
          "check": "Small bubbles rise steadily round the edges and steam escapes from under the paper.",
          "tips": [
            "The paper, used instead of a lid, keeps in the right amount of moisture while letting some of the water evaporate. Traditionally it was a sheet of straw paper (carta paglia).",
            "Our guide: wetting and wringing the parchment makes it soft enough to lie down over the stems."
          ]
        },
        {
          "n": 14,
          "url": "https://nonnario.com/recipes/carciofi-alla-romana/#step-14",
          "title": "Braise for about 30 minutes",
          "text": "Turn the heat to low and let the artichokes braise gently for about 30 minutes. Then lift a corner of the paper and push a toothpick or the tip of a knife into the base of an artichoke, where the stem joins it.",
          "kind": "passive",
          "minutes": 30,
          "celsius": null,
          "heat": "low",
          "official": false,
          "check": "The toothpick slides into the base with no resistance; the artichokes are tender but still whole and hold their shape.",
          "tips": [
            "Our guide: if the toothpick still meets resistance, cover again and give them 5 minutes more, then test again.",
            "Our guide: keep a gentle simmer, not a boil, so the heads do not break up. If the liquid has nearly cooked away before they are tender, add a few spoonfuls of hot water."
          ]
        },
        {
          "n": 15,
          "url": "https://nonnario.com/recipes/carciofi-alla-romana/#step-15",
          "title": "Let them settle for 5 minutes",
          "text": "Take the pot off the heat and leave the artichokes to rest, still covered with the paper.",
          "kind": "rest",
          "minutes": 5,
          "celsius": null,
          "heat": null,
          "official": false,
          "check": "The bubbling has stopped and the juices in the pot have settled, oil on top.",
          "tips": [
            "Our guide: the rest firms them up a little, so they hold together when you lift them out."
          ]
        }
      ]
    },
    {
      "phase": "Serving and keeping",
      "intro": null,
      "steps": [
        {
          "n": 16,
          "url": "https://nonnario.com/recipes/carciofi-alla-romana/#step-16",
          "title": "Serve them standing, with their juices",
          "text": "Lift the artichokes out with the slotted spoon, turn them stem up on a serving dish, and spoon the juices from the pot over them. Serve them warm or at room temperature.",
          "kind": "active",
          "minutes": 3,
          "celsius": null,
          "heat": null,
          "official": false,
          "check": "The artichokes stand on the dish, stems up, glossy with oil, the green filling showing between the leaves.",
          "tips": [
            "Our guide: from the end of cooking they may be out of the fridge for 2 hours at most (1 hour on a day above 32 °C), so a dish served at room temperature is eaten within that time."
          ]
        },
        {
          "n": 17,
          "url": "https://nonnario.com/recipes/carciofi-alla-romana/#step-17",
          "title": "Put what is left in the fridge",
          "text": "Put any leftovers, with their juices, in a shallow covered container in the fridge as soon as the meal is over, within 2 hours of the end of cooking (1 hour on a day above 32 °C).",
          "kind": "active",
          "minutes": 3,
          "celsius": null,
          "heat": null,
          "official": false,
          "check": "The artichokes are covered, in the fridge at 4 °C or below, within 2 hours of the end of cooking (1 hour above 32 °C).",
          "tips": [
            "Eat them within 2 days of cooking; they are not for the freezer.",
            "Our guide: to serve them hot again, warm them covered in a small pan with a spoonful of water over a low heat until they reach 75 °C at the heart. To serve them at room temperature, take them out about 1 hour before; they may be out for 2 hours at most (1 hour above 32 °C), then what is left goes straight back in the fridge, or is thrown away, and is not set out again."
          ]
        }
      ]
    }
  ],
  "quick": [
    "Chop the parsley and mentuccia finely with the garlic and stir in 2 tablespoons of olive oil and a pinch of salt.",
    "Wearing gloves, pull off the dark outer leaves of each artichoke, cut the tips off at a slant into a rose shape, rub it with lemon, cut the stem leaving about 5 cm and peel it, keeping the tender pieces of the cut-off stem, and drop everything into water acidulated with lemon.",
    "Drain the artichokes, press each one head down on the board to open it, scrape out any choke and fill the centre with the herbs.",
    "Stand them upside down, stems up, tightly in a high-sided pot, tuck the stem pieces between them and add a pinch of salt.",
    "Pour in plenty of olive oil and water to come about a third of the way up, cover with baking parchment and bring to a simmer.",
    "Braise gently for about 30 minutes, until a toothpick slides easily into the base of the stem: tender but whole.",
    "Rest them for 5 minutes and serve warm or at room temperature with the juices."
  ],
  "when": {
    "text": "The romanesco artichoke is in season from January to May, and at its best from early March to the end of April.",
    "source": {
      "label": "La Cucina Italiana: carciofi alla romana, a recipe for 4, 2026 (Italian)",
      "url": "https://www.lacucinaitaliana.it/ricetta/contorni/ricetta-carciofi-alla-romana-il-cuore-della-tradizione/"
    }
  },
  "keeps": {
    "text": "Covered in the fridge, in a glass container, they keep for 1–2 days; freezing is not advised.",
    "source": {
      "label": "GialloZafferano: carciofi alla romana, editorial recipe for 4 made with a Roman osteria (Italian)",
      "url": "https://ricette.giallozafferano.it/Carciofi-alla-romana.html"
    }
  },
  "variants": [
    {
      "name": "Baked in the oven",
      "text": "Eight artichokes for four, trimmed with about 6 cm of stem and kept in lemon water; filled with parsley, mentuccia and garlic chopped with salt, pepper and half a glass of olive oil, and salted outside; packed upside down in a high-sided dish, covered with two parts water to one of oil, lidded and baked at 200 °C for 1 hour.",
      "source": {
        "label": "ARSIAL, the Lazio Region's agency for agriculture: Carciofo Romanesco del Lazio IGP, a product sheet from its book on Lazio's food heritage, with a recipe for 4 (PDF, Italian)",
        "url": "https://www.arsial.it/wp-content/uploads/2025/06/CarciofoRomanescodelLazioIGP.pdf"
      },
      "recipe": null
    },
    {
      "name": "Finished in the oven",
      "text": "Filled with slices of garlic, mentuccia, salt and pepper; set upside down in an ovenproof pot with a glass of water and a few spoonfuls of oil, covered and brought to the boil, then baked at 180 °C for 45–50 minutes until tender. Served warm or cold.",
      "source": {
        "label": "Turismo Roma, Rome's official tourism portal: the artichoke, with a recipe for carciofi alla romana (Italian)",
        "url": "https://turismoroma.it/it/node/34892"
      },
      "recipe": null
    },
    {
      "name": "With anchovy, breadcrumbs and cheese",
      "text": "The filling is parsley, mentuccia, garlic and 3 anchovy fillets in oil chopped together, mixed with 2 tablespoons of breadcrumbs, 1 of grated grana and a pinch of salt; 4 artichokes with 4 cm–5 cm of stem, stems up in a pan with 5–6 tablespoons of oil, a ladle of water and 2–3 tablespoons of white wine, covered and cooked for 20 minutes from the boil, and served with their thick juices.",
      "source": {
        "label": "La Cucina Italiana: carciofi alla romana, a recipe for 4, 2026 (Italian)",
        "url": "https://www.lacucinaitaliana.it/ricetta/contorni/ricetta-carciofi-alla-romana-il-cuore-della-tradizione/"
      },
      "recipe": null
    },
    {
      "name": "Carciofi con la mentuccia",
      "text": "For 4 artichokes, 4 cloves of garlic, about 50 g of fresh mentuccia, a salted anchovy and parsley, all finely chopped; part of it fills the artichokes, which are salted and peppered and set stems up in a pan with the rest of the chop on top, olive oil and a little water, and cooked with the lid on.",
      "source": {
        "label": "Accademia Italiana della Cucina: carciofi con la mentuccia, a Lazio recipe from its recipe collection, for 4 (Italian)",
        "url": "https://accademia1953.it/it/ricette/ricetta/carciofi-con-la-mentuccia"
      },
      "recipe": null
    },
    {
      "name": "Browned, with white wine",
      "text": "The filled artichokes are first browned upside down and then on every side in plenty of olive oil, the stems wedged between them; white wine goes in, then hot water halfway up, and they cook covered for about 30 minutes, under a sheet of wet, wrung-out paper and the lid, and are served with the cooking juices.",
      "source": {
        "label": "GialloZafferano: carciofi alla romana, editorial recipe for 4 made with a Roman osteria (Italian)",
        "url": "https://ricette.giallozafferano.it/Carciofi-alla-romana.html"
      },
      "recipe": null
    }
  ],
  "variantOf": [],
  "usedIn": [],
  "mistakes": [
    "Leaving the tough outer leaves on: pull them off until only pale, tender leaves are left, even if it seems a lot to throw away.",
    "Letting the trimmed artichokes stand in the air: rub them with lemon and put them straight into lemon water, or they turn black.",
    "Leaving the stem unpeeled: its fibrous outside never softens.",
    "Using a pot that is too wide: the artichokes must stand tightly, upside down, or they open out and lose their filling.",
    "Boiling them hard or for too long: braise gently, test at 30 minutes, and stop when they are tender but whole."
  ],
  "abroad": [
    "Romanesco artichokes (mammole, cimaroli) are large, round and have no thorns. Where they cannot be found, use the largest globe artichokes you can, or violet ones; small ones leave little after trimming.",
    "Mentuccia is lesser calamint (nepitella in Italian), a wild herb less minty than garden mint. Garden mint is the substitute.",
    "Use flat-leaf (Italian) parsley, not curly.",
    "Straw paper (carta paglia) is hard to find outside Italy: baking parchment does the same job."
  ],
  "image": "https://nonnario.com/assets/img/carciofi-alla-romana.jpg",
  "video": "https://nonnario.com/assets/video/carciofi-alla-romana.mp4?v=e0b4889973",
  "versions": {
    "page": "https://nonnario.com/recipes/carciofi-alla-romana/",
    "markdown": "https://nonnario.com/recipes/carciofi-alla-romana.md",
    "json": "https://nonnario.com/recipes/carciofi-alla-romana.json"
  },
  "cite": "Cite the recipe's page and the month its sources were checked; for the official text itself, cite the document listed under its sources.",
  "license": {
    "name": "CC BY-NC 4.0",
    "url": "https://creativecommons.org/licenses/by-nc/4.0/"
  }
}