This rustic Italian dish, inspired by the classic Carciofi alla Romana, brings out the artichoke’s delicate sweetness with the simplest of ingredients — olive oil, white wine, garlic, and mint. The artichokes are slowly braised until tender, bathed in a fragrant steam that coaxes them into buttery perfection.
Beautiful served warm or at room temperature, these braised Roman-style artichokes make a stunning appetizer or side dish. They’re a reminder that, in true Italian fashion, simplicity and patience are the secret to transforming humble ingredients into something extraordinary.
INGREDIENTS:
6 arge artichokes, trimmed to the pale tender leaves (leave a few inches of stem if tender)
1 cup loosely packed mint leaves, chopped
2 tablespoons mint leaves, sliced into fine chiffonade (for garnish)*
3 cloves garlic, thinly sliced
2 lemons, sliced (optional)
1 lemon, halved (for rubbing the cut surfaces)
Salt and freshly ground black pepper
1/3 cup water
1/3 cup dry white wine (such as Chenin Blanc)
1/3 cup extra-virgin olive oil
METHOD:
Working one at a time, trim away the tough outer leaves until you reach the pale, tender ones. Slice off the top inch of the artichoke and trim the stem, leaving about 2 inches if it’s tender. Rub all cut surfaces with the halved lemon to prevent discoloration.
In the smallest heavy pot that will snugly hold all the artichokes, scatter half of the chopped mint and half of the garlic over the bottom. Arrange the artichokes stem-side up in the pot. Scatter the remaining garlic and chopped mint over the top, along with the optional lemon slices.
In a small bowl, whisk together water, white wine, and olive oil. Pour over the artichokes, letting the mixture pool around them. Season generously with salt and pepper.
Cover the pot tightly with a lid (or foil if it doesn’t fit snugly) and bring to a gentle boil over medium heat. Once boiling, reduce to a low simmer and cook until the artichokes are tender when pierced with a knife — about 40–45 minutes, depending on size. (Alternatively, after bringing to a boil, transfer the covered pot to a 400°F oven and braise for 40–45 minutes.)
Using tongs, carefully remove the artichokes from the pot. Halve them lengthwise through the stem and arrange cut-side up on a serving platter. Drizzle with a bit more olive oil and lemon juice, sprinkle with mint chiffonade, and finish with a pinch of coarse salt. Serve warm or at room temperature.
VARIATION: Stuffed Roman Artichokes
For a heartier version, sauté 1/4 cup finely diced onion and 1 clove minced garlic in olive oil. Stir in 1 cup breadcrumbs and 1/2 cup finely chopped almonds, seasoning with salt and pepper. Moisten with a drizzle of olive oil. Stuff the mixture into the artichoke centers before braising as above.
SERVING SUGGESTIONS:
- Serve as an elegant antipasto or side dish with grilled lamb or chicken.
- Pair with crusty bread to soak up the flavorful pan juices.
- Slice and layer over risotto, polenta, or pasta with a drizzle of lemon oil.
- Add to a Mediterranean platter with olives, roasted peppers, and cheeses.
MARKET NOTE: Look for firm, heavy artichokes with tightly packed leaves at the farmers market — signs of freshness and tenderness. Early-season artichokes often have especially tender leaves and sweet, meaty hearts, perfect for braising. Don’t overlook smaller artichokes either; they cook more quickly and are equally flavorful.
YIELD: 6 servings
SOURCE: Recipe courtesy of Chef Andrew Cohen
