Trim generously: a neat, tender heart matters more than keeping every outer leaf. Pack the four heads snugly so they stay upright on their crowns.
Make ahead Trim the artichokes into lemon water while you prepare the filling. Once cooked, let them stand for 10 minutes; serve warm with their cooking juices.
Carciofi alla romana
Prep 25 min · Cook 55 min · Rest 10 min · Serves 4 · Difficulty Easy
Method
Heat the oven to 180°C. Put 1.5 liters of cold water in a bowl. Halve the lemon, squeeze one half into the water and keep the other half to rub over the cut artichokes.Heat the oven to 350°F. Put 6⅓ cups of cold water in a bowl. Halve the lemon, squeeze one half into the water and keep the other half to rub over the cut artichokes.
Pull away the tough outer leaves until the tender, pale leaves appear. Cut the fibrous tips away in a spiral, leaving a rounded head. Shorten each stem to about 4 cm and peel away its stringy exterior. Rub the cut surfaces with lemon.Pull away the tough outer leaves until the tender, pale leaves appear. Cut the fibrous tips away in a spiral, leaving a rounded head. Shorten each stem to about 1½ in and peel away its stringy exterior. Rub the cut surfaces with lemon.
Gently open the center of each head and remove any fuzzy choke with a small spoon or the tip of the knife. Keep the cleaned artichokes in the lemon water while finishing the others, then drain.Gently open the center of each head and remove any fuzzy choke with a small spoon or the tip of the knife. Keep the cleaned artichokes in the lemon water while finishing the others, then drain.
Tuck the sliced garlic and mentuccia between the inner leaves, seasoning with salt and pepper. Set the artichokes head-down in the casserole, close together, with stems pointing up. Add 250 ml of water and the olive oil.Tuck the sliced garlic and mentuccia between the inner leaves, seasoning with salt and pepper. Set the artichokes head-down in the casserole, close together, with stems pointing up. Add 1 cup of water and the olive oil.
Cover and bring to a simmer on the stove, allowing about 5 minutes. Transfer the covered casserole to the oven and cook for 45–50 minutes, until a knife enters the thick base and stem easily. Check near the end and add a little hot water if the pan is becoming dry.Cover and bring to a simmer on the stove, allowing about 5 minutes. Transfer the covered casserole to the oven and cook for 45–50 minutes, until a knife enters the thick base and stem easily. Check near the end and add a little hot water if the pan is becoming dry.
Remove from the oven and rest for 10 minutes. Serve warm with the cooking juices spooned around the artichokes.Remove from the oven and rest for 10 minutes. Serve warm with the cooking juices spooned around the artichokes.
