I love artichokes. In and around Rome there are many ways of cooking artichokes, like in a frittata di carciofi, fried in batter, raw in salads with olive oil and lemon juice, alla giudìa (the Jewish way, ie deep fried without batter), thinly sliced and cooked in a pan…. Unfortunately for a lot of these recipes you need to have the type of artichoke that is difficult to find in Switzerland. Sometimes I am able to find arichokes here, but they are a little more … hard than the ones I used in Rome.
No worries, I get to eat them the same!
PS I’d like to thank my daughter for the nice pictures!
Carciofi alla romana
Artichokes are a favourite of mine. In Rome they are cooked in many different ways, this is maybe the simplest one and I love it. The use of boiling water will soften the hard artichokes that I can find here, if you find softer ones to begin with, when you taste them after 10 minutes cooking they might already be done...
- 12 artichokes
- 3 tbsp olive oil extra virgin
- 2 cloves garlic
- 1/2 lemon
- 2-3 cups boiling water
- 1 pinch salt
Prepare the artichokes for cleaning. Here in Switzerland - when I can find them - I find them half cleaned at the supermarket.
Clean the artichokes by cutting away all the hard leaves and liberating the soft core and put them in a bowl with water. Add the juice of half a lemon, and the juiced lemon. Peel the garlic cloves.
Put the olive oil in a pan large enough to put all the artichokes in, add the peeled garlic cloves cut in halves and let the oil fry the garlic.
Add the artichokes to the pan with the leaves down, let fry for a couple of minutes then add 2 cups of boiling water and a pinch of salt, cover and let simmer for 10 minutes.
Take out one leaf from an artichoke and taste it, add salt if needed. If it is still hard, add another cup of boiling water and let it simmer for 5 minutes