Carciofi alla Romana

The ultimate Italian Spring time dish, just in time for your Easter meal!

This dish takes a little while but it’s traditional for the Spring time!

Nonna Elda’s Carciofi alla Romana


servings: 6 prepping time: 30 min cooking time: 1 hour


6 fresh artichokes

3 cloves garlic

Cup chopped parsley

2 tablespoons mentuccia romana (herb)

1 cup chopped pancetta

Salt, pepper, chili flakes to taste

olive oil




  • Trim artichokes, see video tutorial, chop off stem, remove outer leaves, then trim top and cut diagonal across top making a diamond shape. Smack the top hard. Then use an espresso spoon to dig out the inside to make room for stuffing.
  • put them in lemon water while you make stuffing so they don’t turn brown.
  • Stuffing: chop up, garlic, parsley, mentuccia romana, pancetta, add a few shakes of salt, pepper, chili flakes, a couple tbsp of olive oil and mix.
  • Stuff artichokes, place carefully in large pot, throw extra stuffing on top, drizzle with oil, add a few shakes of black pepper.
  • Carefully put water in until almost covered, scoop water on top to make moist
  • Bring to boil, then cover, cook on medium until evaporates, let fry a bit, serve.

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Need more recipes for your Easter meal? Check out our videos for lamb, peas, and oyster mushroom spaghetti to make your perfect Easter dinner!


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