Carciofi ammollicati

Steamed artichokes (carciofi ammollicati) are a traditional recipe from Roman cuisine, and I am happy to share with you how to prepare them.

Ingredients

• 6 artichokes
• 2 cloves of garlic
• 1 bunch of mint
• 1 lemon
• Extra virgin olive oil
• Water
• Salt
• Pepper

Preparation

1. Start by cleaning the artichokes. Remove the tougher outer leaves and the top part of the remaining leaves to get rid of the spiny tips. Then cut the stem, leaving only about 2 cm attached to the artichoke.
2. As you clean the artichokes, keep them submerged in acidulated water with lemon juice or half a squeezed lemon to prevent them from darkening.
3. Cut the garlic cloves in half and remove the central germ to make them more digestible.
4. In a wide pot or pan that can contain all the artichokes well spread out, create a bed with a mix of mint leaves and garlic cloves.
5. Place the artichokes upside down on the mint and garlic base and add water to cover about 1/3 of their height.
6. Season with salt, pepper, and pour a generous amount of extra virgin olive oil over the artichokes.
7. Cover the pot and cook over medium-low heat for about 20-30 minutes, until the artichokes are tender. They can be turned halfway through cooking to promote even cooking.
8. Once ready, let the artichokes rest in their cooking water to further enhance their flavor.

Did you know?

Carciofi ammollicati is a dish especially appreciated in the season when this vegetable is at the peak of its ripeness, which is spring. The term “ammollicati” comes from the Roman dialect and refers to the almost steam-cooking technique that makes the artichokes particularly tender and tasty. They are excellent to enjoy hot, just made, or even cold, perhaps as an appetizer with a platter of cured meats and cheeses.