Salads & Side Dishes
Carciofi alla romana – braised artichokes
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Tender artichokes are stuffed with herbs and slowly braised. Olive oil and garlic accompany their delicate taste.
Timing
- For: 4 people
- Preparation: 30 min.
- Cooking time: 40 mins.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 205 kcal
- Protein
- ≈ 4.8 g
- Carbohydrates
- ≈ 2.5 g
- Fat
- ≈ 17.4 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 190–210 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 4 large artichokes · ≈ 602 g · Edible amount without bones or shells
Artichoke, globe, raw (MT:06.011)
Starting amount × assumed fraction (calculation scenario): 1400 g × 43% = 602 g
Varied quantity range: 420–700 g - 2 cloves of garlic · ≈ 6 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 1 bunch of flat-leaf parsley · ≈ 20 g · Assumed quantity / reference product
Petersilienblatt roh (G250100) - 2 tbsp mint, chopped · ≈ 30 g · Assumed quantity / reference product
Mint, raw (MT:06.259) - 5 tbsp olive oil · ≈ 68.25 g · Assumed quantity / reference product
Olivenöl (Q120000) - 150 ml water · ≈ 150 g · Assumed quantity / reference product
Trinkwasser (N110000)
Not included in the base calculation
- 1 organic lemon · Discarded with preparation water
- Salt and pepper · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 4 large artichokes
- 1 organic lemon
- 2 cloves of garlic
- 1 bunch of flat-leaf parsley
- 2 tbsp mint, chopped
- 5 tbsp olive oil
- 150 ml water
- Salt and pepper
Instructions
- Halve the lemon and use it to sour a bowl of water.
- Remove the outer hard leaves from the artichokes, cut off the tips, peel the stems and, if necessary, remove the hay from the inside; immediately place in lemon water.
- Finely chop the parsley, mint and garlic, mix with salt, pepper and a little olive oil.
- Open the artichokes slightly and place the herb mixture between the leaves.
- Place artichokes upside down in a suitable pot, pour in oil and water; Simmer well covered for 30-40 minutes until soft.
- Serve with the stock when the leaves and base are tender.
Tips
- The cleaning work is crucial: Thoroughly remove inedible hard leaves and hay.
You can also find this recipe in Svens kulinarische Italienreise. Look inside the book · View on Amazon ↗
