Carciofi alla giudea are Jewish-style artichokes that are deliciously fried, and carciofi alla romana are Roman-style artichokes, which are steamed in wine.
This recipe is for carciofi alla romana and is very simple to execute. If you are an artichoke lover and have been to Rome, you know the flavor of good carciofi alla romana and will never forget it.
They are usually served as an appetizer but can also be a side dish for meat. Once again, with a few simple ingredients like garlic, mint and wine, Italians take a simple vegetable and make it famous (take a look at this other artichokes recipe).
This recipe is best to make in the spring, when artichokes are in season. Look for fresh, large artichokes–called globe artichokes–with tight leaves and minimal discoloration. If you can’t find perfect artichokes, don’t worry; even slightly smaller artichokes with a few spots turn out beautifully with this recipe.
If it is your first time working with fresh artichokes, don’t be afraid! It is very easy and is essentially just trimming and removing some leaves and then steaming. I hope you enjoy this authentic recipe from my favorite city in the world.
Combine this contorno recipe with: