BeebRecipes.co.uk
Archive of BBC Food Recipes

Artichokes Romana style

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen Best Bites
Francesco Maazei favours Mammole, the traditional variety of artichokes from Rome, for this classic Italian dish, but others could be substituted. Whichever variety you use, choose globes that are heavy, firm and plump.

Method


  1. Preheat the oven to 180C/350F/Gas 4.

  2. Pull off the tough outer leaves from each artichoke and cut off the stalks. Trim off the tops of the leaves with a pair of kitchen scissors and rub each artichoke with the cut lemon to prevent them from discolouring.

  3. Finely chop one of the garlic cloves and mix it with the salt and the anchovy fillets in a bowl to form a paste.

  4. Add the chopped herbs to the paste with the pecorino and breadcrumbs; mix well.

  5. Rinse the artichokes under cold running water, shake off any excess water and gently prise the artichokes leaves open.

  6. Sprinkle the artichokes with a pinch of salt and rub the paste inside the leaves.

  7. Heat the olive oil in an ovenproof pan. Thinly slice the remaining garlic cloves and add them to the pan, then add the artichokes and potatoes.

  8. Add the white wine, let it bubble and then add the vegetable stock.

  9. Cover the artichokes with greaseproof paper and place a lid on the pan. Bake in the oven for 35-45 minutes. Serve hot or warm.

Ingredients

  • 4 artichokes, preferably Mammole variety
  • 1 lemon, cut in half
  • 4 garlic cloves
  • 1 tbsp salt
  • 6 anchovy fillets
  • 20 leaves fresh mint, finely chopped
  • 20 leaves fresh parsley, finely chopped
  • 20 leaves fresh marjoram, finely chopped
  • 2 tbsp grated pecorino
  • 2 tbsp breadcrumbs
  • 2 tbsp olive oil
  • 2 potatoes, peeled and cut into chunks
  • 200ml/7fl oz white wine
  • 50ml/2fl oz vegetable stock

Shopping List

Artichokes Romana style

Fruit and vegetables

Cooking ingredients

Drinks

Dairy, eggs and chilled

Other


This link may stop to work if/when the BBC removes the recipes
This site is under development - You can use it, but some things are not completed and may not be quite right!