Simple and Delicious Roman-Style Braised Artichoke Hearts Recipe (Carciofi alla Romana)

Transport your taste buds to the heart of Rome with this classic Carciofi alla Romana recipe. These tender, flavorful artichokes are gently braised in a heavenly mixture of white wine, olive oil, garlic, and aromatic herbs.

Artichokes are a beloved staple in Italian cuisine, and Rome boasts two of the most famous artichoke dishes: carciofi alla giudia (Jewish-style fried artichokes) and our star of the show, carciofi alla romana. While artichokes are at their peak in spring, thanks to California’s climate, you can often find fresh artichokes in early autumn, making this the perfect time to try this delectable recipe.

The key to perfect carciofi alla romana lies in the careful preparation of the artichokes and the harmonious blend of herbs. While the traditional Roman recipe uses a specific herb called mentuccia or nepitella (a type of calamint), we’ve crafted a clever substitute using a combination of fresh oregano and mint to recreate its unique flavor profile.

Authentic Carciofi alla Romana (Roman-Style Braised Artichoke Hearts)

Ingredients

• 2 whole lemons (for maintaining artichokes’ color)
• 4 large or 12 small artichokes (2 pounds; 1kg)
• 1/4 cup (7g) minced flat-leaf parsley leaves
• 2 tablespoons minced fresh mint leaves
• 2 tablespoons minced fresh oregano leaves
• 3 medium cloves garlic, minced
• 1/4 cup (60ml) extra-virgin olive oil, plus more for drizzling
• 1/4 cup (60ml) dry white wine
• Kosher salt and freshly ground black pepper

Directions

1. Prepare a large bowl of lemon water by squeezing 2 lemons into water. This will prevent the artichokes from browning. Clean and trim the artichokes down to their hearts, following these steps: Use a serrated knife to cut off the top of each artichoke and the bottommost part of the stem. With a paring knife or sharp vegetable peeler, remove the tough outer leaves to reveal the tender inner leaves and heart. Trim away the fibrous outer layer around the stem to expose the tender inner core. If the stem breaks off, don’t worry – just save it to cook alongside the hearts. Use a spoon to scoop out the inedible, hairy choke from the center of each heart. As you work, place the cleaned artichokes in the lemon water, covering them with a clean kitchen towel to keep them submerged.
2. In a small bowl, combine parsley, mint, oregano, and garlic to create a fragrant herb mixture. Generously rub the concave side of each artichoke heart with this aromatic blend, making sure to pack it into any leafy crevices. Set aside any remaining herb mixture for later use.
3. Select a pot just large enough to hold all the artichokes snugly side by side, allowing them to sit flat with their stem sides up. Pour in the olive oil and wine, then arrange the artichokes in the pot. Season with salt and pepper to enhance their natural flavors.
4. Bring the pot to a simmer over medium-high heat, then reduce to a gentle simmer. Cover and cook until the artichokes are fork-tender, which typically takes 20 to 30 minutes. Keep in mind that smaller artichokes may cook faster.
5. Once cooked to perfection, remove from heat and transfer the artichokes to a serving platter, positioning them stem sides up. Drizzle with the flavorful cooking juices and a touch of fresh olive oil. Sprinkle lightly with the reserved herb mixture to add a burst of fresh flavor. Serve these delectable artichokes warm or at room temperature for a true taste of Rome.