45min 4 ppl
Vegan Carciofi alla Romana
60 minutes
4 people
Medium31–60 min or 7–12 steps
60 min · 11 steps
Medium: 31–60 min or 7–12 steps
185 kcalper person
Protein 5g
Carbs 18g
Fats 11g
About this dish
Tender artichoke hearts braised low and slow in a fragrant broth of garlic, white wine, and fresh herbs until they become meltingly soft and infused with Mediterranean flavors. This Roman-style preparation showcases the delicate earthiness of globe artichokes with minimal oil and maximum taste.
Allergy Info
Sulphites
Diet Info
Vegan
Ingredients
Fresh Produce
- globe artichokes4 medium
- garlicminced6 cloves
- fresh lemon juice2 tbsp
- fresh mint3 sprigs
- fresh parsley3 sprigs
- lemonhalved1 whole
Tins & Jars
- vegetable stock250 ml
Spices & Seasonings
- dried oregano1 tsp
- sea salt½ tsp
- black pepper¼ tsp
Oils & Condiments
- extra virgin olive oil3 tbsp
- dry white wine250 ml
Utensils
- large bowl
- vegetable peeler
- small spoon
- large heavy-bottomed pot with lid
- wooden spoon
- fork
Method
1
Cut the lemon halves in half and squeeze juice into a large bowl of water. Trim artichoke stems flush with the base, peel the stems with a vegetable peeler, and cut each artichoke in half lengthwise. Remove the fuzzy purple choke from the center with a small spoon, then rub the cut surfaces with lemon to prevent browning. Place prepared artichokes in the lemon water.
Approx. 20 minutes
2
Heat olive oil in a large heavy-bottomed pot over medium heat until shimmering.
Approx. 2 minutes
3
Add minced garlic to the pot and stir constantly for 1 minute until fragrant.
Approx. 1 minutes
4
Drain artichokes and arrange them cut-side down in the pot in a single layer.
Approx. 2 minutes
5
Sauté artichokes undisturbed for 4 minutes until the cut surfaces turn golden brown.
Approx. 4 minutes
6
Pour white wine into the pot, scraping the bottom with a wooden spoon to release any browned bits.
Approx. 1 minutes
7
Simmer for 2 minutes until the wine reduces by half.
Approx. 2 minutes
8
Add vegetable stock, lemon juice, mint sprigs, parsley sprigs, oregano, salt, and pepper to the pot.
Approx. 1 minutes
9
Reduce heat to medium-low and cover the pot with a lid.
Approx. 1 minutes
10
Braise for 30 minutes until artichoke hearts are completely tender when pierced with a fork.
Approx. 30 minutes
11
Remove from heat and discard the herb sprigs before serving.
Approx. 1 minutes
