Carciofi alla Romana

Ingredients

• 4 whole globe artichokes, medium
• ¾ cup fresh breadcrumbs (from 2-3 slices day-old bread)
• 4 cloves garlic, minced
• ¼ cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 1 whole lemon (zested + juiced)
• ½ cup olive oil, divided
• ¾ cup dry white wine
• ½ cup water
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Cut lemon in half. Trim artichoke stem and peel away outer layer; halve lengthwise.

2. 2

   Using a small spoon, scoop out fuzzy choke center and thorny inner leaves from each half.

3. 3

   Rub cut surfaces with lemon halves; place artichokes in a bowl of water with lemon juice to prevent browning.

4. 4

   In a small bowl, combine breadcrumbs, minced garlic, parsley, mint, lemon zest, salt, and pepper.

5. 5

   Drizzle 2 tbsp olive oil into breadcrumb mixture and toss until it feels damp and clumpy.

6. 6

   Heat remaining 0.25 cup olive oil in a 12-inch skillet over medium-high until shimmering.

7. 7

   Drain artichokes and arrange cut-side down in the pan. Cook 4 minutes without moving until golden.

8. 8

   Flip artichokes cut-side up. Divide breadcrumb mixture evenly among the cavities.

9. 9

   Pour wine and water around artichokes (not over filling). Cover with a tight lid or foil.

10. 10

    Reduce heat to medium-low and simmer covered for 25 minutes until artichoke hearts are fork-tender.

11. 11

    Remove lid and simmer 3 minutes more to reduce liquid by half; it should look glossy and syrupy.

12. 12

    Serve warm or at room temperature. Drizzle any pan sauce over each artichoke.

Tools you’ll need

• chef's knife
• cutting board
• small spoon or melon baller
• small mixing bowl
• 12-inch skillet with lid or foil cover
• wooden spoon or tongs

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