Carciofi alla Romana
 Carciofi alla Romana | |
| Course | antipasto, contorno |
|---|---|
| Place of origin | Italy |
| Region or state | Lazio |
| Serving temperature | warm or room temperature |
| Main ingredients | artichokes, lesser calamint, parsley, garlic |
Carciofi alla Romana [karˈtʃɔːfi alla roˈmaːna], literally "Roman-style artichokes", is a typical dish of Roman cuisine. In Rome, it is prepared in each household and served in all restaurants in spring-time. Together with the Carciofi alla giudia, it represents one of the most famous artichoke dishes of the Roman cuisine.
Preparation[]
In Rome and surroundings this dish is prepared with artichokes of the Romanesco variety, harvested between February and April in the coastal region north-west of Rome, between Ladispoli and Civitavecchia.
The artichokes are cleaned with a sharp knife, eliminating all the hard leaves and the thorns with an upward spiral movement. Only a couple of cm of the stem are left; the rest is cleaned, cut into pieces and cooked with the artichokes. The artichokes are plunged for some minutes in water with lemon juice, so that they won't turn brown (otherwise they become tough and chewy).[1] Then they are opened in the center and the choke (present only towards season's end) is removed.[1] Into the resulting cavity of each artichoke is stuffed a mixture of parsley, lesser calamint (in Rome called mentuccia), garlic, salt and pepper.[1] At the end, all the artichokes are put in a deep pan, standing on the stem, enough in number so that they support each other and don't fall.[1] Water and white wine are added, and oil, pepper and salt are sprinkled on them.[1] Then are braised in the covered pan until the liquid has evaporated.[1] One can eat them warm or at room temperature.[2]
See also[]
References[]
Sources[]
- Boni, Ada (1985). La Cucina regionale italiana (in Italian). Roma: Newton Compton Editori.
- Cordia, Allen (2013). Health and Food Sciences. Buffalo: Sampton Publishing House.
- Cuisine of Lazio