Braised Whole Artichokes (Carciofi alla Romana)
This dish of braised artichokes—the standard-bearer of traditional Roman vegetables—is remarkable for three things: the mystique of the carciofo romanesco (large Roman globe artichoke), the special way the artichoke is cut and the distinctive mintlike mentuccia (Roman dialect for nepitella, or calamint in English). Unfortunately, not everyone has access to real Roman artichokes or mentuccia. Just buy the most tender artichokes available and remove anything that isn’t edible. A carciofo alla romana should have an almost buttery texture. The more olive oil you use, the better the dish will be.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Artichoke | 1 medium (128g) | 60 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Pennyroyal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 lemon
- 4 young, tender artichokes
- 3 Tbs. fresh nepitella, peppermint, pennyroyal or flat-leaf parsley leaves, or a combination
- 1 garlic clove (optional)
- 4 Tbs. extra-virgin olive oil, or as needed
- 1/4 tsp. salt
- About 1/2 cup dry white wine