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.

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Ingredients

  • Juice of 2 lemons
  • globe artichokes, stalks trimmed
  • 10  cloves garlic, sliced thinly
  • large handful of mint leaves
  • Pared rind of 1 unwaxed lemon, chopped finely
  • Sea salt and freshly ground black pepper, to taste
  • 6  Tablespoons  dry white wine, plus more as needed
  • 1/3  Cup  olive oil
  • 1  Cup  water

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.

Nutritional Facts

Total Fat
19g
27%
Sugar
13g
14%
Saturated Fat
2g
8%
Carbohydrate, by difference
25g
19%
Protein
2g
4%
Vitamin A, RAE
65µg
9%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
44mg
4%
Choline, total
2mg
0%
Fiber, total dietary
2g
8%
Folate, total
33µg
8%
Iron, Fe
4mg
22%
Magnesium, Mg
13mg
4%
Niacin
2mg
14%
Phosphorus, P
39mg
6%
Selenium, Se
3µg
5%
Sodium, Na
127mg
8%
Water
43g
2%

Artichoke Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Artichoke Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.