Fresh artichokes are a delicious and often underrated food. Its preparation is simple and easy to make, making it a great healthy choice. Our October Chef of the Month, Adriana, has shared with us her Roman Artichokes Recipe. Find it below!
Serves: 2
Ingredients
- 4 Baby or 2 medium sized artichokes
- 2 Tablespoons of white wine (optional)
- 2 Tablespoons of chopped mint
- 2 Tablespoons of olive oil
- 2 Garlic cloves
- 2 Lemons
- Salt and pepper to taste
Directions
- Squeeze the juice of 1 lemon into a medium size salad bowl and set aside.
- Remove the outer layers of your artichokes until you start to see the leaves turn yellow.
- Discard the leaves and soak your artichokes in the lemon water.
- One by one, remove each artichoke from the water and cut the very top green part of it off, as it is not edible.
- Next, you want to skin the stem and cut off any green pieces left around the base of your artichoke (heart). At this point they should look more or less like a lollipop (see photo).
- You will then place your cleaned artichokes in a pot with enough water to cover them, along with the olive oil, the juice of the other lemon, the 2 peeled garlic cloves, the wine and chopped mint. Add a bit of salt and pepper to taste.
- Cover your pot with aluminum foil and cook the artichokes for at least 45 minutes. Check them by poking them in the heart with a fork so see if they are soft enough (they should be very soft).
- It might take up to 2 hours to cook depending on the size of the artichokes. Serve with a bit of the water you cooked them in. You can add a bit more olive oil and lemon when you serve them.
Tip: Try to find baby artichokes as they only take 45 minutes to cook and the choke is not spiky yet. The bigger artichokes have a spikier center that takes a very long time to cook (approx. 2 hours). You can see the video on how to peel an artichoke in my YouTube channel (Cooking with Adriana).
Connect with our October Chef of the Month
Instagram: @cookingwithadriana
Youtube: Cooking with Adriana
Leave a Reply