Artichokes Romana Style
These stuffed artichokes are a delicious and aromatic dish that makes a beautiful centerpiece for any meal. The combination of fresh herbs, tangy lemon, and savory anchovies creates a burst of flavors with every bite. Baked to perfection, these artichokes are tender and flavorful, making them a delightful treat for your taste buds. Serve them hot or warm for a memorable dining experience.
— Constant Cookbook
Ingredients
- 4 artichokes
- 1 lemon
- 4 garlic
- 1 tbsp salt
- 6 anchovy fillets
- 20 leaves fresh mint
- 20 leaves fresh parsley
- 20 leaves fresh marjoram
- 2 tbsp grated pecorino
- 2 tbsp breadcrumbs
- 2 tbsp olive oil
- 2 potatoes
- 200ml/7fl oz white wine
- 50ml/2fl oz vegetable stock
Instructions
- Preheat the oven to 180C/350F/Gas 4.
- Pull off the tough outer leaves from each artichoke and cut off the stalks. Trim off the tops of the leaves with a pair of kitchen scissors and rub each artichoke with the cut lemon to prevent them from discolouring.
- Finely chop one of the garlic cloves and mix it with the salt and the anchovy fillets in a bowl to form a paste.
- Add the chopped herbs to the paste with the pecorino and breadcrumbs; mix well.
- Rinse the artichokes under cold running water, shake off any excess water and gently prise the artichokes leaves open.
- Sprinkle the artichokes with a pinch of salt and rub the paste inside the leaves.
- Heat the olive oil in an ovenproof pan. Thinly slice the remaining garlic cloves and add them to the pan, then add the artichokes and potatoes.
- Add the white wine, let it bubble and then add the vegetable stock.
- Cover the artichokes with greaseproof paper and place a lid on the pan. Bake in the oven for 35-45 minutes. Serve hot or warm.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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