Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, carciofi alla romana. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Carciofi alla romana is one of Italy's most famous artichoke recipes. It's made with little more than olive oil, wine, garlic, and herbs, but the result is gently cooked, supremely tender artichoke hearts in a fragrant bath of their own cooking juices. Carciofi alla Romana [karˈtʃɔːfi alla roˈmaːna], literally "Roman-style artichokes", is a typical dish of Roman cuisine. In Rome, it is prepared in each household and served in all restaurants in spring-time.
Carciofi alla Romana is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Carciofi alla Romana is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have carciofi alla romana using 13 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Carciofi alla Romana:
- Get 1 artichoke per person
- Take Juice of one lemon
- Get Enough water to cover them
- Take Sauce mix :
- Make ready 1 bunch fresh mint leaves - 50-60 g
- Take 20-30 g Fresh parsley -
- Get Clove garlic
- Take Good amount of olive oil
- Prepare For cooking :
- Take 100 ml olive oil
- Take 1 glass white wine
- Make ready Salt to taste
- Get Enough water to cover the artichokes
The artichokes are seasoned with garlic and fresh herbs, then cooked until tender but still in shape: delicious! Carciofi alla romana is one of Italy's most famous artichoke recipes. It's made with little more than olive oil, wine, garlic, and herbs, but the result is gently cooked, supremely tender artichoke hearts in a fragrant bath of their own cooking juices. Carciofi alla Romana, Roman-style artichokes, are a labor of love.
Steps to make Carciofi alla Romana:
- Using a potato peeler, clean the stalk. Using a sharp knife, chop the hard 'spike' like petals and remove the furry interior part. Leave in a bowl of water and lemon juice for about 20 mins, use a plate to hold them down.
- Meanwhile make your sauce. In a small food processor, whizz up all the ingredients. After they've been soaking for 20 mins, remove the artichokes and bang on the flat side on a chopping board to remove excess water. Now using a teaspoon, fill the interior and all around the exterior part with the sauce. Place flat side down in a compact pot
- Add olive oil, wine, salt and pepper then cover with enough water until the main flower head is submerged. Place a lid on top and bring to a low simmer. Simmer without moving for 30 mins. Serve. To eat, peel the exterior leaves and gradually as you get to the centre, they become edible
It's made with little more than olive oil, wine, garlic, and herbs, but the result is gently cooked, supremely tender artichoke hearts in a fragrant bath of their own cooking juices. 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. Roman style artichokes is a traditional Roman dish.
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