Carciofi alla Romana
These are Rome’s other artichokes. Softened rather than crisped in their oil bath, they are of an extravagant goodness.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Peel the artichoke stems to reveal their tender cores, tear away the hard petals, and trim the tips of the softer petals. Remove their chokes before immersing the artichokes in very cold water, acidulated with the lemon juice, for 1/2 hour. Remove the artichokes from their acidy bath and dry them carefully on absorbent paper towels.
Step 2
With a mezzaluna or a sharp knife, mince the pancetta affumicata with the garlic and the mint, making a fine paste. Tuck the paste deeply between all the petals of the artichokes.
Step 3
In a large terra-cotta or enameled cast-iron casserole over a medium flame, heat the olive oil and immerse the artichokes, stems up. Gently cook the artichokes for 3 or 4 minutes, then add the wine, the sea salt, and generous grindings of pepper.
Step 4
Cover the casserole and braise the artichokes over a gentle flame for 30 minutes or until the thistles are tender and yield easily to the point of a sharp knife.
Step 5
Remove the casserole from the flame and permit the artichokes to rest for 1/2 hour.
Step 6
Serve the artichokes, glossed with their own juices, at room temperature or cold, strewn with a few torn leaves of mint. A single artichoke might do as an antipasto, but a pair of them are necessary for a first or second course.
