Roman Artichokes Recipe
Rachael Ray's Roman Artichokes recipe brings the authentic flavors of Italy to your kitchen. This dish features tender artichokes infused with a blend of fresh herbs and garlic, then braised in a mixture of extra virgin olive oil and white wine until perfectly tender. The result is a flavorful and aromatic side dish that pairs beautifully with a variety of main courses, offering a taste of Roman culinary tradition.
Try making artichokes two ways by also serving up Grandpa Emmanuele Artichokes Recipe.
Recipe featured on Rachael Ray in Tuscany.
Ingredients
- 12 artichokes with long stems
- 2 lemons for juice plus 1 lemon, halved
- Fat handful of parsley or and mint and nepitella (if available), finely chopped
- Half a handful of fresh oregano, finely chopped
- 3 cloves of garlic, grated
- ½ cup EVOO, plus extra for drizzling
- ½ cup white wine
- Salt and pepper
Directions
Trim the ends of the artichoke stems keeping 2-3 inches of the stem which is edible. Trim the outer leaves and tops of the artichokes with scissors as well.
Transfer the trimmed artichokes to a large bowl of water with the juice of 2 lemons in it as you work. Soak for 20 minutes. Press the artichokes on the counter to open the leaves a bit. Remove chokes with a grapefruit spoon or teaspoon.
Rub all the chopped herbs and garlic into the leaves and center of the artichokes.
Heat EVOO and white wine in a large brasier or wide pot with a lid. Add in artichokes, season with salt and pepper, squeeze the lemon in and add the lemon halves cut side down. Bring to a simmer and cover. Cook until tender, about 25-30 minutes.
Remove artichokes to a serving platter and pour remaining sauce on top.
