Carciofi alla romana

Carciofi alla romana is a tasty dish from the city of Rome. It is made by slowly cooking artichokes in a pan until they are soft and full of flavor. This dish is popular in the spring when artichokes are in season. Families and restaurants in Rome enjoy preparing and eating carciofi alla romana during this time.

It is one of the most famous artichoke dishes in Roman cooking. Another well-known dish is carciofi alla giudia, which is made by deep-frying artichokes. This dish came from the Jewish community in Rome and has its own style. Both dishes show how Romans love to cook with artichokes in fun ways.

Preparation

In Rome and nearby areas, this dish uses a special type of artichoke called Romanesco. These artichokes are gathered between February and April near the coast between Ladispoli and Civitavecchia.

The artichokes are cleaned by taking off hard leaves and thorns. A little of the stem is kept. They are dipped in water with lemon juice to stay fresh. After opening the center and taking out the tough part, each artichoke is filled with a mix of parsley, lesser calamint, and garlic, along with salt and pepper. The artichokes are then put in a pan with water and olive oil and cooked until the liquid disappears. They can be served warm or at room temperature.