Carciofi alla Romana , literally "Roman-style

artichoke The globe artichoke ('' Cynara cardunculus'' var. ''scolymus'' ),Rottenberg, A., and D. Zohary, 1996: "The wild ancestry of the cultivated artichoke." Genet. Res. Crop Evol. 43, 53–58. also known by the names French artichoke and green artich ...

s", is a typical dish of

Roman Roman or Romans most often refers to: *Rome, the capital city of Italy *Ancient Rome, Roman civilization from 8th century BC to 5th century AD *Roman people, the people of ancient Rome *'' Epistle to the Romans'', shortened to ''Romans'', a lette ...

cuisine. During spring-time in Rome, the dish is prepared in each household and is served in all restaurants. It represents one of the most famous artichoke dishes of the

Roman cuisine Roman cuisine comes from the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from the Roman Campagna.Boni (1930), pg. 13. These include peas, globe artichokes and fava beans, shellfish, milk-fed lamb and goat, ...

, another being Carciofi alla giudia, a deep-fried artichoke dish that originated in the Jewish community of Rome.

Preparation

In Rome and surroundings this dish is prepared with artichokes of the ''Romanesco'' variety, harvested between February and April in the coastal region northwest of Rome, between

Ladispoli Ladispoli is a town and ''comune'' in the Metropolitan City of Rome, Lazio, central Italy. It lies about west of Rome, on the Mediterranean Sea. History Modern Ladispoli includes the site of the ancient '' Alsium'' at nearby Palo Laziale, the po ...

and

Civitavecchia Civitavecchia (; meaning "ancient town") is a city and ''comune'' of the Metropolitan City of Rome in the central Italian region of Lazio. A sea port on the Tyrrhenian Sea, it is located west-north-west of Rome. The harbour is formed by two pier ...

. The artichokes are cleaned with a sharp knife, eliminating all of the hard leaves and the thorns using an upward spiral movement. Only a couple of cm of the stem are left; the rest is cleaned, cut into pieces and cooked with the artichokes. The artichokes are plunged for some minutes into water with lemon juice, so that they do not turn brown.Boni (1985), p. 115 Then they are opened in the center and the choke (present only toward the end of the growing season) is removed. Into the resulting cavity of each artichoke is stuffed a mixture of parsley, lesser calamint (in Rome called ''mentuccia''), and garlic, with salt and pepper to taste. After this preparation, all of the artichokes are put into a deep pan, standing on their stems, enough in number so that they support each other and don't fall over. Water and olive oil (a variant uses also white wine) are added. Oil and salt and pepper to taste are sprinkled on them. Then the pan is covered and they are braised until the liquid has evaporated. One may eat them warm or at room temperature.Cordia (2013), p. 276

References

Sources

* * {{Cuisine of Italy Cuisine of Lazio

Preparation

See also

References

Sources