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Roman-Style Artichokes Recipe from the Barcelona School for Women
Tender Roman-style artichokes, infused with oil and water, featuring a smooth texture and delicate flavor.
artichoke
boiled
vegetable
appetizer
mediterranean
Ingredients
Servings:
4

Ingredients

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

Per Serving (Approx.)

Calories
390 kcal
Protein
10 g
Fat
26 g
Carbohydrates
39 g

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

Step-by-step Guide

Artichoke Preparation Time 15

  • Rinse the artichokes under running water to remove any dirt or residue.
  • Trim the tips of the leaves with scissors to prepare them for cooking.
  • Submerge the artichokes in a bowl with water and the juice of half a lemon for 5 minutes to prevent them from darkening.
  • Bring a large pot of water and a pinch of salt to a boil over high heat.
  • Add the artichokes to the pot and reduce the heat to medium. Cook for approximately 25-30 minutes until they are tender.
  • Drain the artichokes and allow them to cool for a few minutes before handling.

Preparation

  • Prepare a fine mince of garlic and parsley. Set aside.
  • Remove the harder outer leaves of the artichokes, leaving only the tender parts, and slightly peel the stem, leaving a piece of approximately 3 cm.
  • Cut off the top portion of the artichokes, removing the tips down to just over halfway. Ensure they are thoroughly cleaned.
  • Rub the artichokes with half a lemon to prevent them from browning during preparation.
  • Place the artichokes in the pot upside down, with the stem facing up, ensuring they are tightly packed.
  • Mix 50 ml of olive oil and 50 ml of water in a coffee cup and pour it evenly over the artichokes.
  • Add salt and pepper to taste over the artichokes to enhance the flavor.
  • Finally, distribute the chopped garlic and parsley evenly over the artichokes.
  • Cover the pot with aluminum foil, tightly sealed at the edges, and place the pot lid on top to seal it well.
  • Cook over very low heat for 40 minutes without uncovering, maintaining a gentle heat to prevent sticking.
  • Once the 40 minutes have passed, turn off the heat and leave the pot covered for another 30 minutes to allow the artichokes to absorb the residual liquid.
  • Once rested, the artichokes should have absorbed the liquid and remain dry yet luscious to taste.
Recommendations & Tricks
  • Ensure you use a pot of the appropriate size for the artichokes; they should be snugly fit, without spaces between them, to ensure even cooking.
  • Plan your cooking time considering that between preparation, cooking, and resting, you will need about an hour and a half. If you want to have lunch at 1:30 p.m., start preparing the artichokes at 12:00 p.m.
  • Do not increase the amount of oil and water, even if it might seem insufficient. The idea is for the artichokes to absorb all the liquid, achieving the perfect flavor and texture.
  • Spend about 15-20 minutes preparing the artichokes, ensuring they are properly cleaned and prepped for cooking.
  • Cook the artichokes covered for 40 minutes to ensure they become tender and well-cooked.
  • Allow the artichokes to rest covered for 30 minutes after cooking; this rest is crucial to allow the flavors to concentrate and the dish to come together.
  • Total recipe time: calculate between 85 and 90 minutes from the start of preparation until ready to serve.