In breve
The dish in short
- 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.
Il video, Roma, Lazio
Carciofi alla romana
The video: Roman artichokes filled with mentuccia, parsley and garlic, braised upside down in oil and water
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. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 1 h
- Cooking
- 34 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 17 steps, as in the recipe.
Altri video
