(Carciofi Alla Romana)
The most common way I have eaten artichokes in Italy is the “Roman Style”. This is reasonable since I am living in the general area of Rome and all cuisine in my area is influenced in the Roman Kitchen . Roman Artichokes are trimmed of all tough parts, with most of the Artichoke discarded. Each leaf is snapped off in such a way that the tough fiberous parts are removed.
This is labor intensive work and in the end you are left with an artichoke that is completely edible and light green if not white in color. Then the artichokes are cooked in water, olive oil and spices. They are served as a antipasta course or as a “contorni” with the “secondo ” (vegetable served with the meat course) You can read the story of how I was shown how to cook Roman Style Artichokes by Pasquale, my good friend and a great Italian cook. Here is the recipe if you would like to give Roman Style Artichokes a whirl:
Roman Style Artichokes:
Ingredients:
10 artichokes (In Italy, in season artichokes are 10 for 5 Euro)
1/2 cup olive oil (118 ml)
1/4 cup unchopped leaves of Mentuga (5 grams, a local herb that is a mix between mint and oregano, if you want a substitute in the United States, you can use a 50/50 mix of fresh mint and oregano or just 1 teaspoon dry oregano)
3-4 garlic cloves, minced
1 teaspoon sea salt
1/2 teaspoon or many grinds of fresh black pepper on the pepper mill
Instructions:
In Italy the artichokes are sold with long stems like a bouquet of flowers. The stems are edible and are kept in tact if possible. Starting at the base you start to snap off the dark green parts of the leaves, snaping back and pulling to remove the fibers. Cut the top of the artichoke off, almost the whole top half. Have a lemon ready to rub on the artichoke to keep if from turning brown as you work with it. Keep trimming the artichoke until it is light in color, almost white. Toss it into a large bowl or the sink full of water with lemons.
Chop the garlic and mentuga (an herb that is a cross between oregano and ment) finely with a knife, add the course salt and pepper and chop all together finely. Stuff each artichoke with the salt and herb mixture, making sure to stuff the spices deep into the inner leaves of the artichoke. You really have to get in there! When you have completed the trimming and stuffing process, place all of the artichokes in a large deep skillet stem side up. Fill the skillet with water almost up to the “shoulders” of the artichokes. Generously pour olive oil over the artichokes. Cover and cook until fork tender about 30 minutes.
If you would like to see a high speed video of me cleaning and trimming the Roman style Artichokes click here:
For other great Italian Recipes Try
Pesto Genovese (published September 21, 2018
Saltimbocca (Roman Style Veal Scallopini) (Published February 18, 2018)
Steamed Mussels and Fettuccine (Cozze e Fettuccine) Published May 4, 2019)
Shrimp Risotto (Risotto alla Gamberi) Published June 2, 2018)
Pasta Carbonara (Published May 12, 2018)
Arancini (Italian Fried Rice Balls) Published June 4, 2018)
Ossobuco alla Milanese (Milan Style Veal Shanks & Saffron Risotto) Published June 20, 2018)
Lasagna Bolognese (Published Aug 3, 2018)
Eggplant Parmesan (Published August 29, 2018)
Cacio e Pepe (Published August 28, 2018)
Pumpkin Ravioli with Sage butter (published October 2, 2018)
Polenta with Sausage and Port Rib Ragu (published November 9, 2018)
Polenta “french fries” (published November 14, 2018)
Pumpkin Risotto (Zucca) (published November 7, 2018)
Jewish Style Fried Artichokes (Carciofi all Giudia) 9published October 13, 2018)
Porcini Fettuccine (published October 12, 2018)
Beef and Barley Soup (Zuppa alla Manzo e Farro) published October 6, 2018
Other Keto Friendly Recipes
Saltimbocca (Roman Style Veal Scallopini) (Published February 18, 2018) (also Gluten Free)
Eggplant Parmesan (Published August 29, 2018) (can also be gluten free)
Ossobuco alla Milanese (Milan Style Veal Shanks & Saffron Risotto) Published June 20, 2018) (also can be made Gluten free)
Vietnamese Lemongrass Beef Salad (Bun Bo Xoa) Published March 12, 2018 (also is Gluten Free)
Kung Pao Chicken (Published August 23, 2018) (also is Gluten Free and can be made vegetarian)
Beef Bone Broth (published September 24, 2018) (gluten free)
Classic American Hamburger (published September 25, 2018) (can be gluten free)
Hollandaise Sauce and Eggs Benedict (published September 23, 2018) (can be gluten free)
Italian Roasted Vegetable Platter (published September 13, 2018) (gluten free)
Oven Roasted Herb Chicken and Potatoes (published Sept 29, 2018) (gluten free)
Chili Rellinos (published August 16, 2018) (can be made Gluten Free and Vegetarian)
Mexican Chicken Tortilla Soup (November 19, 2018) (Gluten Free and can be made Vegetarian)
Dinner Ideas from Around the World:
Asian Cuisine:
Shrimp Spring Rolls with Peanut Dipping Sauce (Published August 18, 2017)
Vietnamese Lemongrass Beef Salad (Bun Bo Xoa) Published March 12, 2018
Gyoza (Potstickers or Chinese Dumplings) Published August 27,2018)
Kung Pao Chicken (Published August 23, 2018)
Italian Cuisine:
Pesto Genovese (published September 21, 2018
Saltimbocca (Roman Style Veal Scallopini) (Published February 18, 2018)
Steamed Mussels and Fettuccine (Cozze e Fettuccine) Published May 4, 2019)
Shrimp Risotto (Risotto alla Gamberi) Published June 2, 2018)
Pasta Carbonara (Published May 12, 2018)
Arancini (Italian Fried Rice Balls) Published June 4, 2018)
Ossobuco alla Milanese (Milan Style Veal Shanks & Saffron Risotto) Published June 20, 2018)
Lasagna Bolognese (Published Aug 3, 2018)
Eggplant Parmesan (Published August 29, 2018)
Cacio e Pepe (Published August 28, 2018)
Pumpkin Ravioli with Sage butter (published October 2, 2018)
Polenta with Sausage and Port Rib Ragu (published November 9, 2018)
Polenta “french fries” (published November 14, 2018)
Pumpkin Risotto (Zucca) (published November 7, 2018)
Jewish Style Fried Artichokes (Carciofi all Giudia) 9published October 13, 2018)
Porcini Fettuccine (published October 12, 2018)
Beef and Barley Soup (Zuppa alla Manzo e Farro) published October 6, 2018
American Cuisine:
Southern Fried Chicken (published September 11, 2018)
Spiced Chickpea Salad with Roasted Cauliflower (Published April 22, 2018)
Beef Bone Broth (published September 24, 2018)
Classic American Hamburger (published September 25, 2018)
Oven Roasted Herb Chicken (published September 29, 2018)
Mexican Cuisine:
Shrimp Tacos (Published September 19, 2018)
Chili Rellinos (published August 16, 2018)
Mexican Chicken Tortilla Soup (November 19, 2018)
Other Dishes of the World:
Paella (Published November 21, 2018)
Babaganush (Middle Eastern Roasted Eggplant Dip) Published July 29, 2017
Keto Friendly Recipes
Saltimbocca (Roman Style Veal Scallopini) (Published February 18, 2018)
Eggplant Parmesan (Published August 29, 2018)
Ossobuco alla Milanese (Milan Style Veal Shanks & Saffron Risotto) Published June 20, 2018)
Vietnamese Lemongrass Beef Salad (Bun Bo Xoa) Published March 12, 2018
Kung Pao Chicken (Published August 23, 2018)
Beef Bone Broth (published September 24, 2018)
Classic American Hamburger (published September 25, 2018)
Hollandaise Sauce and Eggs Benedict (published September 23, 2018)
Italian Roasted Vegetable Platter (published September 13, 2018)
Oven Roasted Herb Chicken and Potatoes (published Sept 29, 2018)
Chili Rellinos (published August 16, 2018)
Mexican Chicken Tortilla Soup (November 19, 2018)
Keto Pumpkin Marscapone Cheesecake Pie (published November 30, 2018)
Side DIshes:
Festive Pineapple Sesame Coleslaw (published September 14, 2018)
Italian Roasted Vegetable Platter (published September 13, 2018)
Pear Gorgonzola Salad (published September 26, 2018)
Desserts:
Cherry Pie (published May 20, 2017)
Homemade Berry Pie (published July 23, 2017)
Almond Roca (published February 22, 2018)
Homemade Banana Cream Pie (published May 10, 2018)
Cannoli (published August 3, 2017)
Easy Authentic Tiramasu (published May 3, 2018)
Ooey Gooey Blonde Brownies (published August 11, 2018)
Old Fashioned Peach Crisp (published August 1, 2018
Classic Canned Peaches (published August 8, 2018)
Noyaux (Almond Extract made from stone fruit pits) Published August 7, 2017
Cherry Cheesecake Ice Cream (Published May 25, 2017
Fudgy Chocolate Brownies (published September 30, 2018)
Classic American Apple PIe (published November 17, 2018)
Chocolate Cake with White Chocolate Mousse and Berry Sauce (published October 10, 2018)
Cinnamon Spiced Persimmon Cookies (published November 23, 2018)
Breakfast:
Whole Wheat Waffles (published August 12, 2017)
Dutch Babies (published May 30, 2018)
Hollandaise Sauce and Eggs Benedict (published September 23, 2018)
Canning and Preserving:
Noyaux (French bitter almond extract from stone fruit) (Published Aug 7, 2017)
Sweet & Spicy Pickles (Published July 6, 2017)
Canned Peaches (Published August 23, 2018)
Ricotta from Powdered Milk (Published Aug 5, 2017)
Candied Orange Peel (Published September 12, 2018)
For other great travel articles about living in Italy or Traveling around Europe, try one from our Archives:
A Morning Run in Nettuno (Published September 10, 2017)
A Visit to Castelli Romani (Published September 13, 2017)
Dinner for Six (Published October 1, 2017)
Italian Cooking School (Published October 8, 2017)
Culinary Tour of Napoli (Published November 17, 2017)
Changing Seasons in Italy (Published November 25, 2017)
Our Trip to Englands Cotswolds (Published January 12, 2018)
Cooking with Pasquale (Published January 28, 2018)
A Tour of the Garden of Ninfa (Published May 7, 2018)
A Trip to Montefiascone (Published May 17, 2018)
San Gimignano, a visit to a Tuscan Hill Town (Published June 9, 2018)
Tuscan Hot Springs of San Filippo & Saturnia (Published June 13, 2018)
August in Sperlonga (Published August 30, 2018)
Villas, Palaces and Fortresses (Published November 25, 2018)
Articles about Tiny House “Homesteading” in California:
The Beginning of a Blog (Published May 18, 2017)
The Cherry Tree (Published May 20, 2017)
How to Roast Your Own Coffee Beans (Published May 22, 2017)
Successful Square Foot Gardening (Published May 23, 2017)
Yosemite (Published June 7, 2017)
My Tiny House (Published June 15, 2017)
