Artichokes a la Romana

The first time I tasted artichokes was in Santiago, Chile when I was about 12 years old and it was instant love. This beautiful vegetable which can grow into the most amazing flower is so delicious, not to mention low in fat, high in fiber, and loaded with vitamins and minerals like vitamin C, vitamin K, folate, phosphorus, and magnesium

When I mentioned to my father that I was contemplating using artichokes for my next blog, he immediately offered to share his famous recipe for Artichokes a la Romana. When my father shares a recipe, you can be sure he has tried it in many different varieties until he is 100% satisfied, and this dish is no exception. It's amazing. Cleaning the artichokes is a lot of work, but so worth it!

Literally "Roman-style artichokes", is a typical dish of Roman cuisine. In Rome, it is prepared in each household and served in all restaurants in spring-time. Together with the Carciofi alla giudia, it represents one of the most famous artichoke dishes of the Roman cuisine. 

I hope my fellow Universal Mom Pia's Italian chef husband Salvatore will try this recipe and let us know what he thinks as a true Italian. I can tell you one thing - I LOVE it. Thank you, dad, for sharing your  amazing recipe. Let us know if you like it,

Love,

Caroline (and Patricio)

 

Ingredients:

•             2 artichokes

•             1 lemon

•             2 cloves garlic (minced)

•             1 tbs basil

•             1 tbs tarragon

•             1 tbs thyme

•             1 tbs lemon rasp

•             6+ tbs olive oil normal

•             1 cup white wine (optional)

•             1 cup water

•             Salt and pepper.

Method:

Fill a container cold water. Cut the lemon in half, and add the juice of one the lemons to the container. 

This will ensure your artichokes do not discolour while you are cleaning them. You can use the other 

half to clean the artichokes and your hands.

Take the outer leaves of the artichokes and peel the stem. Peel the artichokes off the harder green

leaves. Continue cutting and peeling the artichokes till you reach the heart. For an easy tutorial see

this article.

Meanwhile mix the garlic, basil, dragon, thyme, lemon rasp and the oil. Add salt and pepper and mix

well.

Take the artichokes out of the water (pressing a little to get all the water out) and add the dressing

inside and all around the artichokes.

Keep the remaining dressing in a separate container for later.

Add the wine (optional) and water to the pan, and put the artichokes face down in the water.

Cover the pan with aluminium foil, and bring to a boil. When boiling, bring it down to a simmer for 

about 35 minutes. When the artichoke is ready you can serve cold or warm, with the rest of the 

dressing.

And… grab yourself a delicious cold glass of wine! Choose a dry wine with good acidity and no oak. I 

suggest a Sauvignon Blanc. 

Bon Appetit,

Patricio (father of Caroline)