Carciofi alla romana
Carciofi alla Romana[edit | edit source]
Carciofi alla Romana is a traditional Roman dish made with artichokes. It is a popular appetizer or side dish in Italian cuisine. The dish is known for its simplicity and delicious flavors.
Ingredients[edit | edit source]
To make Carciofi alla Romana, you will need the following ingredients:
- 4 large artichokes
- 1 lemon
- 4 cloves of garlic
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Preparation[edit | edit source]
Here is how you can prepare Carciofi alla Romana:
1. Start by preparing the artichokes. Trim the stems and remove the tough outer leaves. Cut off the top of each artichoke and use a spoon to remove the choke (the fuzzy part in the center). Rub the cut surfaces with lemon juice to prevent browning.
2. In a large pot, bring water to a boil and add the juice of one lemon. Place the artichokes in the boiling water and cook for about 10 minutes, or until they are slightly tender. Drain and set aside.
3. In a separate bowl, combine the chopped garlic, parsley, mint, olive oil, salt, and pepper. Mix well to create a flavorful herb mixture.
4. Gently spread open the leaves of each artichoke and stuff the herb mixture between the leaves. Be sure to distribute the mixture evenly.
5. Place the stuffed artichokes in a baking dish and drizzle with a little more olive oil. Add a splash of water to the bottom of the dish to prevent sticking.
6. Cover the baking dish with aluminum foil and bake in a preheated oven at 180°C (350°F) for about 30 minutes, or until the artichokes are tender and the flavors have melded together.
7. Once cooked, remove the foil and allow the artichokes to cool slightly before serving.
Serving[edit | edit source]
Carciofi alla Romana can be served warm or at room temperature. It is often enjoyed as an appetizer or as a side dish alongside grilled meats or fish. The tender artichoke leaves can be pulled off and eaten individually, while the heart can be enjoyed as the centerpiece of the dish.
See Also[edit | edit source]
References[edit | edit source]
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