Carciofi Al Tegame Alla Romana

Italian.Chef's picture

Jan. 03, 2012


Artichokes 32 Ounce (4 small ones, about 6 to 8 oz. each)
Lemon juice 1 Teaspoon
Water 10 Pint
Olive oil 5 Tablespoon
Fresh white breadcrumbs 3 Ounce
Garlic 1 1/2 Teaspoon , chopped
Wine vinegar 1 Tablespoon
Fresh mint 2 1/2 Teaspoon , finely chopped
Salt 1 Teaspoon
Black pepper 1/4 Teaspoon



1. Trim the artichokes bases flat so that they can stand upright. Sprinkle with lemon juice.

2. Bend and snap off the small bottom leaves and any outer leaves that are bruised or loose. Lay each artichoke on its side and slice about 1 inch off the top. Trim 1/4 inch off the points of the leaves with scissors.


3. In a saucepan, bring water to a bubbling boil and drop in the artichokes and cook them for 10 minutes, then drain and cool them upside down in a colander or large sieve.

4. Gently spread the top leaves of each one apart and pull out the tender inner core. Using a long-handled spoon carefully and thoroughly scrape out the hairy choke inside to leave the heart clean.

5. Brush a few drops of lemon juice inside each artichoke to prevent discoloring.


6. In a frying pan, heat the oil and add breadcrumbs and cook them over a moderate heat, stirring constantly, for 1 to 2 minutes, until they are crisp and barely colored. Remove from heat and stir in the garlic.

7. Add the vinegar, mint, salt and pepper. Spoon 2 tablespoons of stuffing into the centre of each artichoke. Press the rest of the stuffing between the larger outer leaves of the artichokes.

8. Arrange the artichokes close together in a 9-inch baking dish and pour in boiling water.

9. In a preheated oven, cover with foil and bake at 225 degrees centigrade for about 1 hour, until the bases of the artichokes are tender when pierced with the tip of a sharp knife.


10. Serve hot brushed with olive oil.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 336Calories from Fat 175

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 844 mg35.17%

Total Carbohydrates 36 g12%

Dietary Fiber 13 g52%

Sugars 3 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet