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carciofi alla romana-intheplate

Carciofi alla Romana (Roman-style Braised Artichokes)

  • Author: Loreto
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


Tender, beautifully steamed, baby artichokes stuffed with an Italian breadcrumb mixture, giving loads of rich flavor and a melt in your mouth memorable experience with wonderful subtle hints of mint, parsley, and garlic. This is a great way to start off that Italian meal you have so lovingly prepared, and so excited to share!

Mangia! Mangia!


  • 10  baby artichokes
  • Bowl of cold water
  • 2-3 lemon wedges
  • 1 clove garlic, crushed
  • 1/4 cup finely chopped mint
  • 1 tablespoon finely chopped fresh Italian parsley
  • 3/4 1 cup Italian-style breadcrumbs
  • 3 Tablespoons evo oil
  • Pinch of sea salt
  • Pinch of freshly cracked black pepper


  1. Take artichokes and cut a bit of the top off, getting rid of the tips of the leaves and creating a nice level surface.
  2. Peel off a couple of layers of the tough leaves until you get to the more tender ones.
  3. Open centers and create a bowl for the breadcrumb stuffing, and rinse artichoke with cold water. Before adding the filling, remember to remove the choke if your artichokes have it. It is the "beard" the artichokes normally have in the middle.  Repeat this until all artichokes are prepped and ready.
  4. In the bowl of cold water, squeeze in the juice of the lemon wedges, and place the cleaned and peeled baby artichokes into the bowl. Let sit until you've finished prepping all your artichokes.
  5. While artichokes are soaking in lemon water, in another bowl mix breadcrumbs, garlic, parsley, and mint. Add a little olive oil and stir. Keep adding olive oil until you get a nice workable mixture that you can form in your hands. Set aside.
  6. Take artichokes out of the lemon water and let drain and dry.
  7. With a teaspoon, scoop breadcrumb mixture and fill the center of the artichoke cavity, pressing the stuffing firmly so it sits nicely in the center. Continue until all artichokes are stuffed, making sure that the top of the stuffing is nice and pressed and formed in.
  8. In a medium deep saute pan, add some evo oil, then place artichokes upside down and close together in the pan. Pour a little water at the bottom, drizzle some e.v.o. oil on the artichokes, along with some sea salt and cracked black pepper. Cover with a lid, place a piece of brown paper (bread paper bag) underneath the lid that will create a wonderful steam, and cook on low heat.
  9. Cook for approximately 15-20 minutes, turning heat to very low when water begins to simmer.
  10. Take off heat and serve using the juices of the pan to dress the artichokes on the finished plate.
  11. Enjoy!
  • Category: Vegetarian
  • Method: Braised
  • Cuisine: Italian
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