Carciofi alla Romana www.tastetrailsrome.com cookery holiday

Carciofi alla Romana www.tastetrailsrome.com cookery holiday

Cooking Holiday recipe | Carciofi alla Romana

Also known as Carciofi alla giudea this is probably the most famous recipe from the Roman cuisine and ideally is cooked in the spring time when artichokes are in season . More technical than it looks it is well worth the effort for a wonderfully tasty dish and if you are a Taste Trails Rome - cooking holiday guest staying with us in primavera,  then it's highly likely this dish will be on one of the lessons.

Ingredients

Serves 8

8 Artichokes, trimmed
Juice of 1 lemon
¼ cup of white wine
3 cloves of garlic
¼ cup of loosely-packed fresh parsley leaves, chopped
¼ cup of loosely-packed fresh mint leaves, chopped.
¼ cup of extra virgin olive oil
Fine sea salt, to taste
Freshly-ground black pepper, to taste

Cooking Instructions

Mince the garlic, parsley, and mint together. Mix in a small bowl with 1 tablespoon of the extra virgin olive oil. Stuff the artichokes with the garlic mixture.

Place the remaining three tablespoons of olive oil in the bottom of a tall, narrow pot. Arrange the artichokes side by side in the pot with their stems facing up. Season with salt and pepper. Cook, uncovered, over medium heat for 5 minutes.

Pour in the wine and enough water to reach 2 inches up the side of the pot. Cover the pot with a tight-fitting lid wrapped in a flat-weave dishtowel (avoiding the flame). Place something heavy and nonflammable on top of the lid to hold it in place. Simmer over medium heat, lower the heat if the liquid begins to boil, until the artichokes are extremely tender and easily pierced with a fork, - 45 minutes. Check occasionally, and if the pot seems very dry, add water in small amounts.

When the artichokes are tender, remove the lid, turn the heat up to high, and boil until most of the liquid has evaporated and just the oil remains in the pot.

Remove the artichokes with a slotted spoon, and set aside to cool, reserving the cooking liquid.

When the artichokes have cooled, drizzle them with the oil and the remaining liquid.

Serve at room temperature.

Why not check out our other Cooking holiday recipes 

This recipe is an example of what to expect on a Taste Trails Rome | fine cooking holiday.  What we cook in the lessons depends on the time of the year and what is in season . We try and use only fresh , local and if possible organic ingredients .

logo www.tastetrailsrome.com cooking holiday

Taste Trails Rome | Authentic Cooking holidays