Roman-Style Braised Baby Artichokes

Name: Roman-Style Braised Baby Artichokes
Prep time: 30 min
Total time: 1 h 10 min
Yield: 2
Ingredients: 2 tbsp. fresh flat-leaf parsley, chopped; 1 tbsp. fresh thyme, chopped; 1 tbsp. fresh mint, chopped; 2 cloves garlic, chopped; 2 lemons; 8 baby artichokes; Kosher salt and freshly ground black pepper; 1/4 c. plus 2 tablespoons dry white wine; 1/4 c. plus 2 tablespoons olive oil; Freshly grated Parmesan, for garnish

Enjoy this centuries old dish alongside roasted chicken and crusty bread.

By Christopher MichelPublished: Mar 8, 2025

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roman style braised baby artichokes on a yellow plate

Becky Luigart-Stayner for Country Living

Yields:

Prep Time:

30 mins

Total Time:

1 hr 10 mins

Called Carciofi alla Romana in Italian this braised artichoke side dish is typically made with baby artichokes. You can make it with full size globe artichokes but you will need to clean them down to the choke before braising. Take a look at our How to Buy and Prepare Artichokes guide for step-by-step instructions.

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Ingredients

2 Tbsp. fresh flat-leaf parsley, chopped
1 Tbsp. fresh thyme, chopped
1 Tbsp. fresh mint, chopped
2 cloves garlic, chopped
2 lemons
8 baby artichokes
Kosher salt and freshly ground black pepper
1/4 cup plus 2 tablespoons dry white wine
1/4 cup plus 2 tablespoons olive oil
Freshly grated Parmesan, for garnish

Directions

1. Step 1Combine parsley, thyme, mint, and garlic in a bowl.
2. Step 2Juice lemons into a second bowl of water; add rinds to bowl. Working one at a time, trim 1/3 off top of artichoke. Trim the stem and remove the leaves until only the tender inner leaves remain. Use a paring knife to remove the outer rind of the stem and artichoke. Scrape out the choke; place in lemon water. Repeat with remaining artichokes.
3. Step 3Pat artichokes dry. Rub 1 tablespoon herb mixture on the inside of each artichoke. Place, stem side up, in a medium pot. Season with salt and pepper. Add wine and oil. Bring to a boil over medium-high heat. Cover and reduce to a simmer. Cook until artichokes are easily pierced with a paring knife, 25 to 35 minutes. Transfer artichokes to a platter and drizzle with 1/4 cup cooking liquid. Garnish with remaining herb mixture and grated Parmesan. Serve immediately.