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Roman-Style Artichokes (recipe from women's school course)
Tender artichokes cooked slowly with a touch of mild oil, resulting in a succulent delight full of Mediterranean flavor.
main dish
artichoke
boiled
appetizer
vegetarian
traditional
Ingredients
Servings:
4

Ingredients

  • 4 artichokes
  • oil
  • water
  • 2 clovesgarlic
  • lemon
  • parsley
  • salt
  • ground black pepper
Nutritional Information

Per Serving (Approx.)

Calories
122 kcal
Protein
7 g
Fat
0 g
Carbohydrates
28 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation Time for Artichokes 15

  • Make a mixture of garlic and parsley. Reserve it for later.
  • Remove the tougher outer leaves of the artichokes and trim them, leaving a stem piece of approximately 2 centimeters.
  • Cut off the tips of the artichokes until you reach a bit more than halfway up the height.
  • Rub the artichokes with lemon halves to prevent them from turning black.
  • Place the artichokes upside down in the pot, with the stem facing upwards.
  • Mix the oil and water well in a bowl, and pour the mixture evenly over the artichokes.
  • Season the artichokes with salt and pepper to taste over the entire surface.
  • Add the minced garlic and parsley over the artichokes, ensuring it is distributed evenly.
  • Cover the pot with aluminum foil, followed by the pot's lid to seal it well.
  • Cook on very low heat, as low as possible, for 40 minutes Without Uncovering AT ANY Time.

Sorrel)

  • Once the 40 minutes of cooking time have passed, turn off the heat and ensure that the pot remains covered for an additional 30 minutes to allow the flavors to concentrate.
  • During this time, the artichokes will absorb the remaining liquid and end up dry and tender, perfect for serving.
Recommendations & Tricks
  • Use a pot that fits well with the amount of artichokes you will cook, ensuring they are snugly packed without empty spaces between them for even cooking.
  • Accurately calculate the preparation time: Start preparing the dish at 12:00 PM to have it ready for lunch at 1:30 PM. This way, you won't be rushed and can follow all the steps calmly.
  • Do not increase the quantity of oil or water indicated in the recipe, as the idea is for the artichokes to absorb all the liquid during cooking, offering an intense and concentrated flavor.
  • Blanch the artichokes for 15-20 minutes between 12:00 PM and 12:15 PM: this helps to soften their taste and will facilitate further cooking.
  • Cook the artichokes covered for 40 minutes from 12:15 PM to 12:55 PM so they cook evenly and absorb all the flavors.
  • Once cooked, let the artichokes rest covered for 30 minutes, from 12:55 PM to 1:25 PM, so that the flavor concentrates and distributes evenly before serving them.