Carciofi alla Romana, Roman-style artichokes, are a labor of love. There is no getting around the cutting, trimming, and stemming necessary with raw artichokes, but Suvie can help you out with the cooking. A long, low, and slow braise turns this thorny thistles into tender, sweet morsels. Typically eaten in springtime when the artichokes are ripe, carciofi alla Romana can be found in restaurants and households alike. Bring Rome into your home with this classic dish.
Carciofi alla Romana
- ¼ cup lemon juice, from about 2 large lemons
- 6 large artichokes
- ¼ cup mint leaves, finely chopped
- ¼ cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- ¼ cup olive oil
- ½ cup dry white wine
1) Fill a large bowl with cold water and stir in the lemon juice and lemon rinds.
2) Working with one artichoke at a time, trim outer leaves from artichokes and then cut off the top. Scoop out the inner choke with a small spoon. Trim stem and any woody leaves or dark green parts from the artichoke. Place trimmed artichoke in the lemon water before proceeding with the remaining artichokes.
3) In a small bowl, stir together the mint, oregano, garlic, and ½ tsp salt.
4) Combine olive and white wine in a Suvie pan. Remove artichokes from water and divide herb mixture between the inner choke, rubbing into crevices and leaves. Set any extra herbs aside. Place artichokes stem side up in the Suvie pan and season with salt. Insert pan into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 2 hours
5) Remove artichokes and transfer to a serving platter. Drizzle with liquid from the pan and garnish with reserved herbs.
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zones of Suvie, fill reservoir, and set to Slow Cook on High for 2 hours.
Nutritional Information per serving (3 servings per recipe): Calories 340, Total Fat 19g, Total Carbohydrates 35g, Total Sodium 690mg, Total Protein 11g