+
0 (0)

Categories: Appetizers, Vegetarian

Carciofi alla romana (artichokes with garlic and mint)

Carciofi alla romana (artichokes with garlic and mint)
Mel Melcon / Los Angeles Times

Tuscany's out; Lazio's in. Lazio, in case your geography's rusty, is the region halfway down Italy's western coast, in the middle of which sits Rome. Rome isn't known as one of the world's -- or even Italy's -- great food ... Read more

Total time: 45 minutes | Serves 6
Note: From "Rome, at Home," by Suzanne Dunaway.
  • 6 medium globe or 20 baby artichokes
  • 1/2 cup extra virgin olive oil
  • 6 garlic cloves, chopped
  • 4 fresh mint sprigs, leaves only
  • 1/2 teaspoon salt
  • 1/2 cup dry white wine or water
  • 1 large lemon

Step 1Trim the leaves of the artichokes down to the yellow part, peel the stems and cut off the greenish tops to the yellow part.

Step 2Heat the olive oil in a large pot with a lid over medium heat, then add the artichokes, cutting each in half if you like to create more surface area to be browned. Cook for a few minutes, until golden, turning once, then add the garlic, mint leaves and salt.

Step 3Cover and simmer for 6 to 7 minutes, then add the wine or water, lower the heat, cover, and continue cooking for 15 to 20 minutes, until the artichokes are very tender. Squeeze the lemon juice over the artichokes and serve at room temperature in the oil.

Each serving:
240 calories; 4 grams protein; 15 grams carbohydrates; 6 grams fiber; 18 grams fat; 2 grams saturated fat; 0 cholesterol; 310 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Spot prawns roasted in spiced salt
Pork dumplings
Herb jam with olives and lemon
Mung Bean Cakes (Noktu Puchimgae)