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
@nonna.elda.cooks http://www.nonnaeldacooks.com
servings: 6 prepping time: 30 min cooking time: 1 hour
Ingredients
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
water
lemon
Directions
- 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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