Roman Style Artichokes / Carciofi alla Romana

Clusters of plump, violet-tinged artichokes are a definite sign of spring, and when they are in season, my enthusiasm for them runs deep. But many of my fellow cooks stay away from this vegetable because of the time required to prep them. Rather than struggle in the usual way to get at the hairy choke and remove stubborn and prickly leaves, I offer a simpler, gentler way to approach them.



  • 4 tablespoons fresh lemon juice
  • 4 large artichokes, washed and drained
  • 1 cup dry white wine
  • 1/2 cup Philippo Berio Extra Virgin Olive Oil
  • 2 tablespoons minced flat-leaf parsley
  • 3 tablespoons minced mint
  • 2 cloves garlic, minced
  • Coarse salt
  • Coarsely ground black pepper


  1. Have ready a large bowl of cold water acidulated with 2 tablespoons of the lemon juice.
  2. Trim 1/4 inch off the top of each artichoke and the same off the stem.
  3. Peel the stems with a vegetable peeler to remove the outer layer.
  4. Carefully remove the first two outer rows of leaves and trim the thorns on the remaining leaves with scissors.
  5. With a sharp knife, cut the artichoke in half horizontally and use a spoon or melon baller to remove the yellow center leaves and scoop out the hairy choke.  As you prepare them, toss them in the bowl of cold water.
  6. Drain the artichokes from the water and place, cut side down, in the base of a large saucepan.  Add the wine, oil, parsley, mint, remaining lemon juice, garlic and 1 1/2cups water.  Sprinkle with salt and pepper and bring to a boil.
  7. Reduce the heat to low and cook the artichokes, turning them occasionally, until they are tender,   10 to 12 minutes; it should be easy to just pick off a leaf.
  8. Transfer the artichokes to a serving platter and pour any pan juices over the tops.  Serve two halves per person.

This recipe was featured on Season 5 - Episode 508.

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Pat Leslie

After preparing & serving, are the entire leaves tender enough to eat?


Filippo Berio

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