Artichokes Romana Style

Traditional Roman artichokes stuffed with an anchovy herb paste, baked with potatoes in white wine and vegetable stock.

Healthy Italian Appetiser Artichokes Roman

Estimated Nutrition

Calories

283.8

kcal / serving

1135.2 kcal total

Carbs

27.6g

per serving

110.5 g total

Fat

10.5g

per serving

42.1 g total

Protein

8.7g

per serving

34.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

tbsp

Pecorino

Grated

Fruits

piece

Lemon

Cut in half

GrainsCereals

tbsp

Breadcrumb

Liquids

200

White Wine

Vegetable Stock

NutsSeeds

clove

Garlic

tbsp

Salt

leaf

Mint

Finely chopped

leaf

Parsley

Finely chopped

leaf

Marjoram

Finely chopped

OilsFats

tbsp

Olive Oil

Seafood

piece

Anchovy Fillet

Vegetables

piece

Artichoke

Preferably Mammole variety

piece

Potato

Peeled and cut into chunks

Method

Pour in white wine and vegetable stock.

Preheat the oven to 180°C.

Trim the artichokes by removing outer leaves and stalks, then rub with lemon.

Mix one chopped garlic clove with salt and anchovies to form a paste.

Incorporate herbs, pecorino, and breadcrumbs into the paste.

Rinse artichokes and gently open the leaves.

Season artichokes with salt and rub the paste into the leaves.

Heat oil in an ovenproof pan and add sliced garlic, artichokes, and potatoes.

Cover with greaseproof paper and a lid, then bake for 35 to 45 minutes.