Carciofi Alla Romana (stagionale) Recipe

Clean and trim

Working one artichoke at a time, hold it by the stem and cut off the top 1 to 1 1/2 inches with a sharp knife to remove the thorny tips. Trim the stem to about 1 inch (leave a short stem) and peel the tougher outer part of the stem with a paring knife. Remove any very tough outer leaves at the base.

Prevent browning

Rub the cut surfaces immediately with the cut side of the lemon to prevent oxidation and place the artichoke in a bowl of cold water with the juice of the remaining lemon half (or keep halved lemon in the water). Repeat for all artichokes.

Open the choke

Hold an artichoke upright and using kitchen scissors nip off the pointed tips of remaining outer leaves if desired. Spread the leaves gently with your fingers to create a cup for the filling; if the inner choke (fuzzy center) is hard and obvious, use a teaspoon to scoop it out after pulling away the inner small purple leaves. Keep artichokes in lemon water until all are prepared.

In a bowl combine the minced garlic, chopped mentuccia, chopped parsley, and 1 teaspoon coarse sea salt. Stir in 2 tablespoons of the olive oil to create a loose herb paste. Taste and adjust salt (remember there’s additional salt in the cooking liquid).

Remove an artichoke from the lemon water and shake off excess. Spoon or press about 1 to 1 1/2 tablespoons of the herb mixture into the gap between the leaves and into the center of each artichoke. Press gently so the herbs sit evenly. Transfer each stuffed artichoke upright into a snug, shallow saucepan or deep sauté pan so they support each other; if necessary, use a ring of aluminum foil to keep them upright.

Pour 3/4 cup of the olive oil evenly over and around the artichokes, drizzle with 1 cup water (or stock) so liquid reaches about one-third to halfway up the artichokes. Sprinkle 1 teaspoon coarse sea salt and 1/4 tsp freshly ground pepper over the artichokes and into the liquid.

Bring the pan to a gentle simmer over medium-low heat. Cover tightly with a lid and cook gently for 25–35 minutes, until the leaves are tender and the heart can be pierced easily with a knife. Check after 20 minutes: if liquid is evaporating too quickly, add up to 1/4 cup more water; if the bottoms brown too strongly, reduce heat.

About halfway through cooking, spoon some of the cooking oil over the tops of the artichokes so the herb filling and leaves stay moist and flavored.

When tender, remove the pan from the heat and let the artichokes rest 5 minutes in the covered pan to redistribute juices. Transfer to a serving dish, spoon pan juices and oil over the artichokes, and drizzle with a little extra raw olive oil if desired.

Serve warm or at room temperature. Provide small forks to pull away the leaves and a spoon to scoop out the heart. Taste and add extra salt or pepper to taste.