Artichokes Alla Romana

Globe artichokes braised with carrots, celery, onion, and aromatics in white wine, finished with olive oil and fresh parsley.

Vegetarian Healthy Italian Cuisine Braised Artichokes

Estimated Nutrition

Calories

229.6

kcal / serving

918.4 kcal total

Carbs

25.6g

per serving

102.5 g total

Fat

3.7g

per serving

14.8 g total

Protein

4.6g

per serving

18.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Caster Sugar

Fruits

piece

Lemon

juice only

Liquids

300

White Wine

100

Water

NutsSeeds

tsp

Fennel Seed

tsp

Coriander Seed

clove

Garlic

peeled, finely sliced

piece

Bay Leaf

piece

Black Peppercorn

left whole

tsp

Sea Salt Flakes

to taste

handful

Parsley

fresh leaves, chopped

OilsFats

dash

Extra Virgin Olive Oil

Vegetables

piece

Globe Artichoke

small, outer leaves peeled, stems trimmed

piece

Carrot

peeled, chopped

piece

Onion

peeled, finely sliced

stick

Celery

trimmed, stringy parts peeled away, sliced

Method

Drizzle with olive oil and sprinkle with chopped parsley before serving.

Remove from heat and allow the mixture to cool slightly uncovered.

Halve the artichokes lengthways and remove the chokes with a teaspoon.

Cover and cook for 30 minutes until the vegetables are tender.

Rub the artichoke halves with lemon juice to prevent browning.

Pour in 100ml water and bring the liquid to a gentle simmer.

Season with salt and place the artichokes into the casserole.

Add carrots, onion, garlic, celery, bay leaves, peppercorns, wine, and sugar to the pan.

Dry fry the fennel and coriander seeds in a lidded casserole until they pop.