Roman Braised Artichokes

Roman Braised Artichokes
Staff Writer
Roman Braised Artichokes

William Lingwood

Roman Braised Artichokes

This delicious way of serving artichokes is typical of the cooking style of Rome, with plenty of strong, robust flavours such as garlic, lemon, and mint. I learned about taming artichokes from Italia and still enjoy the lengthy preparation of this magnificent vegetable almost as much as I enjoy eating it. Take your time over this as you don’t want to leave any of the sharp ends on the leaves or even a small amount of the hairy choke. You might be shocked by how much waste is involved, but you must be ruthless.

Click here to see An Italian Cookbook with Heart and Soul.

Directions

Fill a large bowl with cold water and stir in the lemon juice. To prepare the artichokes, carefully remove and discard all of the external hard leaves, then trim the internal leaves. Scoop out and discard the hairy choke in the center of each artichoke using a teaspoon. Put each artichoke in the acidulated water as soon as it is prepared to prevent discoloring.

Remove the artichokes from the acidulated water and stand them upright in a large saucepan. Put a few slices of garlic inside of each one, then tuck the mint leaves and lemon rind among the artichokes. Season with salt and pepper, to taste.

Pour in the wine, oil, and water, cover, and bring to a boil. Then, reduce the heat and simmer gently, basting the artichokes occasionally and adding more wine or water if necessary, until they are almost tender all the way through, for 30 minutes.

Turn the artichokes on their sides and cook until soft, about 15 more minutes. Serve hot or cold with some juices from the pan spooned over the top.

Nutrition

Calories per serving:

194 kcal

Daily value:

10%

Servings:

4
  • Carbohydrate, by difference 31 g
  • Protein 4 g
  • Total lipid (fat) 6 g
  • Vitamin A, IU 218 IU
  • Vitamin A, RAE 65 µg
  • Ash 2 g
  • Calcium, Ca 78 mg
  • Cholesterol 1 mg
  • Choline, total 2 mg
  • Fatty acids, total monounsaturated 1 g
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 1 g
  • Fatty acids, total trans 1 g
  • Fiber, total dietary 2 g
  • Folate, DFE 36 µg
  • Folate, food 3 µg
  • Folate, total 23 µg
  • Folic acid 20 µg
  • Iron, Fe 4 mg
  • Magnesium, Mg 16 mg
  • Niacin 3 mg
  • Phosphorus, P 47 mg
  • Potassium, K 90 mg
  • Retinol 65 µg
  • Selenium, Se 3 µg
  • Sodium, Na 471 mg
  • Starch 5 g
  • Sugars, total 2 g
  • Water 45 g
  • Zinc, Zn 1 mg
Powered by USDA