​ Iconic dish of typical Roman cuisine artichokes alla romana are a fantastic dish. Like any traditional recipe there are small variations, the one we propose comes from our aunt Elvira, Roman by adoption. They are prepared with chopped garlic, parsley and mint and stewed cooking in a pan makes them soft and rich in flavor.


• 8 artichokes mammola or romaneschi

• 1 lemon

• 2 cloves of garlic


• mint

• extra virgin olive oil


•black pepper

The most suitable variety for this preparation is that of mammola or romaneschi artichokes with a rounded shape and without thorns.


To prepare the Roman artichokes start by cleaning: remove with your hands the hardest outer leaves. Cut the stem, leaving about 5 centimeters from the base.Watch our video How to Clean artichokes considering that in this case they are bigger and we leave a part of the stem.

Also cut the tips of the leaves removing the most woody part. Dig the artichokes in the center with a teaspoon to remove the hay and, as they are ready, rub them with half of a lemon so that they do not blacken. Also fillet the stems to remove the most fibrous outer part.

Proceed by preparing finely chopped garlic, parsley and a few leaves of mint, extra virgin olive oil, salt, ground pepper and mix well

Spread the corolla of the artichokes and fill them by distributing the prepared chopped mixture evenly.

 In a pan with high edges pour 3-4 tablespoons of oil and arrange the artichokes with the stem facing upwards, they must be rather tight together.

 Start cooking for 5 minutes or until the oil starts to fry.

As soon as the oil begins to sizzle, pour a couple of glasses of water, cover with the lid and cook over moderate heat for about 35 minutes.

 When they are tender withdraw them from the fire.

Transfer to a serving plate and here your Roman artichokes are ready to be served!