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.
appetizer
boiled
main dish
Mediterranean
traditional
vegan
vegetarian
Ingredients
Servings
4

Ingredients

  • 8 artichokes
  • 1/2 tassaoil (coffee-cup)
  • 1/2 tassawater (coffee-cup)
  • 2–3 gransgarlic cloves
  • lemon
  • parsley
  • salt
  • ground black pepper
Nutritional Information

Per serving

Calculated for 4 servings

Calories
153 kcal
Protein
8.5 g
Fat
3.9 g
Carbohydrates
27.4 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Method

  1. Make a garlic and parsley mash. Set aside.
  2. Remove the toughest outer leaves and trim, leaving a piece of stem.
  3. Cut off the tips a little past halfway.
  4. Rub with lemon so they do not blacken.
  5. Stand them upside-down in the pan, stem up, packed tightly.
  6. Mix the oil and water in a coffee cup and pour over.
  7. Season.
  8. Scatter the garlic and parsley mash on top.
  9. Cover with foil fitted to the rim, then the lid.
  10. Cook on the lowest heat 40 minutes WITHOUT uncovering.
  11. Turn off the heat and leave covered 30 minutes more.
  12. The artichokes will absorb the liquid and be dry and mellow.
Recommendations & Tricks
  • The pan should be about the size the artichokes will occupy, so they sit tightly together.
  • Total time (prep, cooking and resting) is an hour and a half: for lunch at 13:30 start around 12:00.
  • Even if the oil and water look scant, do not add more: all the liquid should be absorbed.
Original recipe
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    Roman-Style Artichokes Recipe from the Barcelona School for Women | The Catalan Table