If you’ve ever visited Rome in the springtime then I am certain you’ve heard of Carcofi alla Romana! If you haven’t, let me introduce you. Carcofi alla Romana are one of the two most popular artichoke dishes you can find while they’re in season (and sometime even out of season) in Rome. The dish consists of delicately peeled artichokes stuffed with garlic and mentuccia, a wild Roman mint with a delicate flavor, that gets gently simmers on the stove with olive oil. The result is a super tender, melt in your mouth artichoke. With few ingredients, the flavor is focused on the artichoke.
The other popular artichoke dish in Rome is Carcofi alla Giudia, a dish stemming from the Roman Jewish quarter of Rome. This other beautiful artichoke dish consists of a cleaned and boiled artichoke that is then flash fried for a super crispy exterior.
While I enjoy both, I prefer Carcofi alla Romana due to its delicate flavor. The fried artichoke is undoubtedly delicious, but it can be a bit heavier and detract from the artichoke’s flavor.
❤️ Why You’ll Love Carcofi Alla Romana
If you love artichokes, then you will LOVE Carcofi alla Romana. Unlike most other whole artichoke dishes that require you to eat the leaves one at a time, this dish can be eaten in its entirety once it’s complete. The reason is because all of the cleaning is done BEFORE the artichoke is cooked.
Transparently, cleaning an artichoke for the first time can be a bit tricky as it is a skill that gets easier in time. However, I will provide lots of tips and tricks to guide you below just as I was taught from a Roman chef.
🍲 Ingredients
Whole Artichoke – the classic type of artichoke used in this dish is Carcofi Romaneschi, a large globe-like artichoke with tender leaves that comes from Rome. That being said, the same dish can be prepared with other types of artichokes the only caveat being that they be need a bit more trimming to reach the tender center. The longer the stem the better!
Salt – before filling the artichokes they get lightly salted on the exterior and interior.
Garlic – one small clove per artichoke.
Merntuccia – this subtle wild mint can be quite hard to find outside of Italy, so the best substitute would be some fresh classic mint and parlsey.
Extra Virgin Olive Oil – the better the oil, the better the final product will taste. Yes, this dish uses a significant amount of oil but it can be REUSED for salad’s, cooking or my favorite – bread dipping.
Lemon – this will be used in a bowl with water to help prevent the artichokes from browning.
👩🍳 How to Make Carcofi alla Romana
Clean the artichoke
This is the first and most important step of making this dish. Begin peeling the dark outer leaves of the artichoke until you see light green all along the base. Next, using a sharp curved bird’s peak (or a regular) pairing knife facing up towards the top of the artichoke, you begin slowly turning while removing the tough top outer part of the artichoke leaves. If it’s you’re first time, I recommend going super slow one leaf at a leave at a time until you understand the cut. Once you’ve made it all the way top, carefully trim the top to make an even surface.
Next, it’s time to remove the fuzzy inedible center called the choke. Hold the pairing knife facing the center of the choke on a slight outward angle and begin peeling inward to remove the light pink leaves. Begin as far out as the pink starts, slowly working your way to the center. After trimming the pink inner leaves with your paring knife, use a spoon to gently scoop out the fuzzy center without digging too deep into the heart.
The last step to cleaning the artichoke is carefully peeling the stem and the base of the artichoke. Use the knife to carefully peel away the exterior layer of the stem and base of the artichoke to reveal a light green, tender center.
Lemon Water
Before you start cleaning, fill a large bowl with water and fresh lemon juice! As you clean each artichoke, it is important to place it immediately in the lemon water, as it will prevent the artichokes from browning. Make sure it is fully submerged.
Salt and Stuff the Artichokes
Remove the artichoke from the water and shake well to remove excess water. Then, apply a light coating of salt to the exterior and interior before stuffing with one garlic clove and a few leaves of mentuccia, mint, or parsley.
Cover in Oil and Cook
Place the filled artichokes in a pot or high-walled pan that fits them all tightly when laid on their side. The less dead space in the pan, the less oil needs to be used. Once they are all laid out, add olive oil until the artichokes are halfway submerged. Take a piece of parchment paper, crumple it up and gentle wet it under the sink. Cover the artichokes with the parchment, cover with a lid.
Place the pot or pan with the artichokes on the stove over medium-low heat. Cook for about 30 minutes, checking every so often, until the artichokes are tender enough to be easily pierced with a fork.
Allow the artichokes 5 minutes to rest, then serve! If preferred, they can also be served at room temperature.
🪄 Tips and Tricks
- Choose the right artichokes: Look for ones that are firm, heavy for their size, and have tightly packed leaves. Avoid any that feel spongy or have dry, split stems.
- Have everything ready before you begin — the knife, lemon water, a trash bowl, and a towel to wipe your hands.
- Use a spoon to finish removing the choke once you’ve loosened it with your knife — it helps prevent cutting too deep into the heart.
- Lay them snug: Fit the artichokes in tightly so they don’t roll around while cooking — the tighter the fit, the less oil needed.
🗒 Best served with
- Warm toasted bread!
- A light salad like this carpaccio summer salad.
- A simple pasta dish like this simple tomato one.
👝 How to Store Leftover Carcofi alla Romana
Let the artichokes cool completely, then transfer them to an airtight container. Make sure to spoon a little of the cooking oil over the top to keep them moist and flavorful. Store in the fridge for up to 3–4 days.
To reheat, warm gently in a covered pan over low heat or enjoy at room temperature — they’re just as delicious that way.
🤔 Common Questions
Keep peeling until you reach the pale green leaves that feel softer and more tender — usually 2–3 layers in from the tough dark ones.
A bird’s beak (curved) paring knife makes it easier to follow the round shape of the artichoke, but a regular sharp paring knife works too — just go slow and stay close to the natural curve.
Artichokes oxidize and turn brown quickly once cut. Lemon water helps keep them looking fresh while you prep the others.
Yes — they’re traditionally served warm or at room temp, but cold from the fridge the next day also works, especially in antipasti spreads.
Don’t toss it! It’s now infused with artichoke, garlic, and herbs — perfect for drizzling over roasted vegetables, salads, or bread.
Carciofi alla Romana
Ingredients
- 4 whole artichokes, preferably Romaneschi or globe
- 4 small garlic cloves
- A handful of fresh mentuccia, or mint + parsley
- Kosher salt
- 1 lemon, for acidulated water
- Extra virgin olive oil, enough to half-submerge the artichokes
Instructions
Step 1: Prepare Lemon Water
- Fill a large bowl with cold water and the juice of 1 lemon. As you clean each artichoke, place it in the lemon water immediately to prevent browning. Make sure they are fully submerged.
Step 2: Clean the Artichokes
- Cleaning is the most important part of this recipe. Go slowly — it gets easier with practice!
Trim the Leaves
- Peel off the dark outer leaves until the entire base of the artichoke is pale green.
- Using a sharp curved (bird’s beak) or straight paring knife, hold the knife facing upward and begin trimming the outer tops of the remaining leaves. Rotate the artichoke in your hand, working one leaf at a time if needed, until you reach the top.
- Then, carefully trim across the top of the artichoke to create a flat, even surface.
Remove the Choke
- Hold your knife facing the center of the choke at a slight outward angle. Begin peeling inward to remove the light pink inner leaves, starting as far out as the pink begins.
- Once those are removed, use a spoon to scoop out the fuzzy inner choke. Be gentle to avoid cutting too deep into the heart.
Peel the Stem & Base
- Using your knife, carefully peel the outer layer of the stem and around the base of the artichoke to reveal a pale green, tender interior.
Step 3: Salt & Stuff
- Remove the cleaned artichoke from the lemon water and shake gently to remove excess moisture.
- Lightly salt the inside and outside, then stuff the center with 1 garlic clove and a few leaves of mentuccia, mint, or parsley.
Step 4: Cook in Oil
- Lay the artichokes on their sides in a pot or high-sided pan so they fit snugly — the tighter the fit, the less oil you’ll need.
- Pour in enough olive oil to half-submerge the artichokes.
- Crumple a piece of parchment paper, wet it under the sink, and place it over the artichokes. Cover with a lid.
- Cook over medium-low heat for about 30 minutes, checking occasionally, until the artichokes are tender and easily pierced with a fork.
Step 5: Rest & Serve
- Let rest for 5 minutes off the heat. Serve warm or at room temperature — and don’t forget to save the infused oil for dipping bread, dressing salads, or cooking later!
