Best 3 Roman Style Artichokes Recipes

Roman-style artichokes are a classic Italian dish that is enjoyed by people all over the world. This dish is made with fresh artichokes that are braised in olive oil, garlic, and white wine. The artichokes are then stuffed with a mixture of breadcrumbs, Parmesan cheese, and herbs. The stuffed artichokes are then baked in the oven until they are golden brown and crispy. Roman-style artichokes are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They can also be used as a filling for pizza, pasta, and other dishes.

Here are our top 3 tried and tested recipes!

ROMAN-JEWISH STYLE FRIED ARTICHOKES

Roman-Jewish Style Fried Artichokes image

Carciofi alla Giudia (Jewish-style artichokes) is a classic and delicious dish originating from the Roman-Jewish community in Italy. To make a batch at home, fry up baby artichokes until crisp for a flavorful treat.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 6

Ingredients

8 baby artichokes (about 1 pound)
2 lemons, halved
1/2 cup extra-virgin olive oil
4 garlic cloves, whole
Coarse salt and freshly ground pepper
Parmesan, for shaving

Steps:

Pare artichoke bases flat, and remove tough outer leaves, leaving pale-green edible ones. Trim tops off. Rub cut surfaces with lemon half. Work quickly; do not soak in water.
Heat 3 tablespoons oil and garlic in saute pan over medium-high heat. Brown artichokes cooking on all sides 2 to 3 minutes. If garlic gets too brown, discard. Stand artichokes on bottoms; cook 1 to 2 minutes, or until tender.
Leave pan with oil on stove; transfer artichokes to paper towel to drain upside down until slightly cool. Spread leaves like a flower (scrape out fuzzy choke with melon baller).
Season artichokes with salt and pepper; add 3 tablespoons oil to pan; when hot, add enough artichokes to fit comfortably without overlapping, bases facing up. Cook over medium-high heat, pressing leaves down, until brown and crisp, 3 to 5 minutes. Keep warm while cooking second batch. Blot well.
Salt lightly, and serve hot with shaved Parmesan and lemon wedges.

ROMAN STYLE FRIED BABY ARTICHOKES

Roman Style Fried Baby Artichokes image

Provided by Molly O'Neill

Categories quick, appetizer

Time 30m

Yield Four servings

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
24 baby artichokes, tough outer leaves removed, halved lengthwise
2 1/2 teaspoons salt
Freshly ground pepper to taste
6 tablespoons fresh lemon juice
1/2 cup coarsely chopped Italian parsley

Steps:

Heat 1 tablespoon of oil in a large heavy nonreactive skillet over medium heat. Add the artichokes and sprinkle with 3/4 teaspoon of salt and pepper to taste. Weight the artichokes with a heavy nonreactive pan and cook for 2 minutes. Lower the heat and cook for 7 minutes more.
Turn the artichokes over, add the remaining oil to the skillet and sprinkle with 3/4 teaspoon of salt and pepper. Re-weight and continue cooking until artichokes are golden brown and tender, about 15 minutes.
Place in a bowl and toss with the lemon juice, parsley, 1 teaspoon of salt and pepper. Refrigerate until cold and serve.

Nutrition Facts : @context http, Calories 497, UnsaturatedFat 6 grams, Carbohydrate 98 grams, Fat 8 grams, Fiber 50 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 2181 milligrams, Sugar 10 grams

ROMAN-STYLE ARTICHOKES

Roman-Style Artichokes image

Artichokes are bathed in olive oil, white wine, red-pepper-flakes, garlic, and fresh herbs and braised until tender in this classic Roman dish.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Time 1h15m

Number Of Ingredients 11

Ingredients

1 lemon
6 artichokes (8 to 10 ounces each)
1/2 cup dry white wine
1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 cup water
1 teaspoon coarse salt
1/4 teaspoon red-pepper flakes, plus more for sprinkling
2 tablespoons minced garlic (from about 5 cloves)
2 tablespoons chopped fresh flat-leaf parsley leaves
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh mint leaves

Steps:

Preheat oven to 350 degrees. Halve lemon and squeeze juice into a large bowl of cold water; add squeezed lemon halves to bowl. Working with 1 artichoke at a time, peel tough outer leaves and trim 1 inch from top. Trim fibrous green skin from heart and stem. Halve each artichoke lengthwise, scrape fuzzy choke from heart with a spoon, and transfer to lemon water.
Drain artichokes and place, cut side up, in a wide, shallow ovenproof pot. Pour wine, oil, and water over artichokes and sprinkle with salt, red-pepper flakes, garlic, and herbs. Bring to a boil over high heat. Cover, transfer to oven, and braise until artichokes are tender, about 45 minutes. Drizzle with oil, sprinkle with red-pepper flakes, and serve with pan juices.

Tips:

Select the right artichokes: Choose medium-sized artichokes with tightly closed leaves and no blemishes.
Prepare the artichokes properly: Cut off the stem and about 1 inch of the top of the artichoke. Remove the tough outer leaves until you reach the pale green leaves. Trim the sharp tips of the remaining leaves.
Cook the artichokes thoroughly: Artichokes should be cooked until they are tender but still hold their shape. Depending on the cooking method, this can take 20-30 minutes.
Serve the artichokes with a dipping sauce: Traditional dipping sauces for artichokes include melted butter, garlic butter, mayonnaise, or vinaigrette. You can also experiment with other sauces, such as tzatziki sauce or pesto.

Conclusion:

Roman-style artichokes are a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. With their tender leaves and flavorful stuffing, these artichokes are sure to impress your guests. So next time you're looking for a new way to enjoy artichokes, give this Roman-style recipe a try.