Carciofi alla Romana Recipe

Carciofi alla Romana Recipe

Roman style artichokes Recipe with Prosciutto di Parma and Pecorino Romano


Prep time: 30 mins

Cook time: 30 mins

Total time: 1 hour

Yield: 4 servings

  •     4 artichokes

  •     1 teaspoon black pepper

  •     pinch salt

  •     1 teaspoon dried oregano

  •     1 tablespoon fresh parsley

  •     1 clove garlic

  •     3 thin slices Prosciutto di Parma

  •     1/4 cup shaved Pecorino Romano

  •     1/3 cup Italian White Wine (Orvieto or Pinot Grigio)

  •     1/3 cup olive oil

  •     2 lemons

Cooking Directions

  1.     Remove outside rough leaves of artichoke, remove bottom of stem and top of artichoke

  2.     Remove middle center of artichoke after top is cut and create an empty space where choke resides that will be filled by other ingredients

  3.     In a large bowl, fill with water and squeeze lemons then add artichokes to sit for 15 minutes

  4.     In a small bowl, and finely chopped garlic clove, oregano, parsley, salt, pepper and tablespoon of olive oil and mix

  5.     After artichokes have been in bowl of lemon water for 15 minutes, remove and add filling then in a pot, place artichoke face side down with little room for artichokes to move or tip over

  6.     Heat pot with artichokes at medium-heat with a cup of water, 3 tablespoons of olive oil and wine, after 5 minutes turn the heat to low and let cook for 25-30 minutes and once the artichokes are soft and tender

  7.     On a plate place Prosciutto di Parma topped with shaved Pecorino Romano around the the outside of the plate then add artichokes in the center, dress with remaining olive oil

  8.     Ready to serve

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