Carciofi alla Romana
Carciofi alla Romana (Roman-style artichokes) is the signature dish in Rome. They are cooked gently in white wine, with extra virgin olive oil, salt, garlic, lemon and parsley and mint. Deliciously marinated in these flavors, they are even better the day after.
My clearest memory about artichokes is for about six years ago when I stayed for a month in Rome. It was the in March, spring was arriving, the air was filled with fresh, sweet scents of flowers, and the markets were blooming, exploding of colorful vegetables. One vegetable that it seemed like there were tons of all over Rome, was the artichoke. No doubt that it was the season for artichokes that period. Local artichokes in different colors, shapes and sizes.
At that time I really didn’t know how to deal with the artichokes. I could actually buy them just because they looked beautiful, but I didn’t know how to prepare them.
A few years later my boyfriend’s mother Maria Luisa, who lives in the region Lazio, not far from Rome, taught me how to make them.
The way she prepares them are maybe the most known dish for artichokes in Italy: Carciofi alla Romana. (The Roman-style artichokes)
Carciofi alla Romana is the signature dish in Rome. They are cooked gently in white wine, with extra virgin olive oil, salt, garlic, lemon and parsley and mint. Deliciously marinated in these flavors, they are even better the day after.
I also love putting some potatoes in the pot when I cook the artichokes. The potatoes attract all the good flavors. And with that you also have a full meal.
If you can find artichokes in the store these days, I recommend you to try it while they are still in season. Take your time preparing them, and you will really enjoy them afterwards.
Season: Spring (March–June)
Nutrients: Antioxidants, Magnesium, Fiber, Vitamin C, Potassium (lower cholesterol)
Mitt klareste minne om artisjokker er for omtrent seks år siden da jeg bodde en måned i Roma. Det var i mars, våren var på vei, luften var fylt med friske, søte dufter av blomster. Og på markedene bugnet det av fargerike grønnsaker. En grønnsak som det virket som om det var tonnevis av over hele Roma, var artisjokken. Ingen tvil om at det var sesongen for artisjokker den perioden. Lokale artisjokker i ulike farge, former og størrelser.
På den tiden visste jeg virkelig ikke hvordan jeg skulle bruke artisjokkene. Jeg kunne faktisk kjøpe dem bare fordi de så vakre ut, men jeg visste ikke hvordan jeg skulle tilberede dem.
Noen år senere lærte kjæresten min sin mor, Maria Luisa, som bor i regionen Lazio, ikke langt fra Roma, hvordan det skulle gjøres..
Måten hun vanligvis tilbereder dem på er kanskje den mest kjente retten for artisjokker i Italia: Carciofi alla Romana (Romersk artisjokker).
Carciofi alla Romana er signaturretten i Roma. De kokes forsiktig i hvitvin, med ekstra virgin olivenolje, salt, hvitløk, sitron og persille og mynte. Deilig marinert i disse smakene, er de enda bedre dagen etter.
Jeg elsker også å tilsette noen poteter i gryten når jeg koker artisjokker. Potetene tiltrekker seg alle de gode smakene. Og med det har du også et fullverdig måltid.
Hvis du finner artisjokker i butikken i disse dager, anbefaler jeg deg å prøve de mens de fortsatt er i sesong. Ta deg god tid med å tilberede dem, så vil de gi deg så mye glede.
RECIPE
Carciofi alla Romana – Roman-style artichokes
4 artichokes
1 1/2 lemons
200ml of white wine
150ml water
3 garlic cloves, peeled
1 handful of oregano leaves, roughly chopped
1 handful of mint leaves, roughly chopped
200ml of extra virgin olive oil
salt
pepper
Fill a bowl with water and squeeze the juice of one lemon into it.
– it's important that you place your prepared artichokes straight into this water to prevent discolouration.
Peel off the outer leaves of one of the artichokes until you get to the softer leaves in the centre.
Using a small knife or vegetable peeler, remove the tough outer skin of the 'heart' and the stem of the artichoke. Rub with the lemon halves as you work to prevent discolouration.
Use a sharp knife to slice off the remaining soft leaves from about halfway up. Use a teaspoon to scoop out the hairy 'choke' in the centre and place the artichoke in the lemon water while you prepare the rest.
Chop the garlic and the herbs and mix with a pinch of salt to a paste. (reserving some herbs for presentation at the end).
Fill the middle of the artichoke, the heart, with the garlic and herb paste, you can also get it between the leaves if you can. Pour some of the olive oil in between the leaves and in the middle.
Place in a pan up side down, and cover with the white wine and water. Squeeze in the juice of the remaining lemon half and simmer for 15–20 minutes, or until they are tender when pierced with a knife. Remove from the heat and leave to cool in the liquid.
Sprinkle with the remaining chopped herbs and eat at room temperature.
BUON APPETITO!