{"id":368,"date":"2016-04-05T17:45:05","date_gmt":"2016-04-05T15:45:05","guid":{"rendered":"https:\/\/www.carciofodimontelupone.it\/?page_id=368"},"modified":"2025-12-18T11:44:27","modified_gmt":"2025-12-18T10:44:27","slug":"carciofi-alla-romana","status":"publish","type":"page","link":"https:\/\/www.carciofodimontelupone.it\/en\/ricette\/carciofi-alla-romana\/","title":{"rendered":"Artichokes alla Romana"},"content":{"rendered":"

On this page is described the recipe of the famous Artichokes alla Romana<\/em>, cooked whole in a pan, as tradition dictates.<\/h4>\n
\"ricette<\/a>
Artichokes alla Romana<\/figcaption><\/figure>\n

Ingredients<\/h2>\n
    \n
  1. Artichoke of Montelupone<\/li>\n
  2. mint;<\/li>\n
  3. salt;<\/li>\n
  4. pepper;<\/li>\n
  5. extra virgin olive oil;<\/li>\n
  6. white wine;<\/li>\n
  7. garlic.<\/li>\n<\/ol>\n

    Preparation time<\/h2>\n

    60 minutes<\/p>\n

    Difficulty<\/h2>\n

    Medium<\/p>\n

    Method<\/h2>\n

    Clean the artichokes leaving them whole and keeping the stem. Spread the leaves to create some space between them and insert a mixture of breadcrumbs, salt, garlic, mint and pepper. Once the cracks are filled, put the artichokes in a pan facing downwards and add 3 ladles of hot water, half a glass of extra virgin olive oil and half a glass of white wine (if the pot has a very large diameter, add more water , other oil and other wine: the liquid must exceed half of the artichoke and arrive approximately at the base of the stem). Cook on a low heat for 40 minutes keeping the pan covered, if the liquid is consumed and the artichokes are not yet cooked add more.<\/p>\n

    Conservation<\/h2>\n

    In the fridge two days.<\/p>\n

    Tips<\/h2>\n

    The flavor of the dish can vary considerably based on the smells and spices inserted. In addition to the mint, you can try mint, parsley, thyme or marjoram.<\/p>\n

    Interesting this video guide by Giallo Zafferano<\/a> that explain the process.<\/p>\n