Roman Style Artichokes

Roman style artichokes are so easy to do and they’re so full of flavor. Some people might be a little intimidated by artichokes and not realize how to prepare them. But trust me once you get the hang of it, you will want to cook, artichokes over and over and many different ways. 

I particularly love these traditional Roman style artichokes. They make a great side dish, or even an appetizer. They are super simple to do. I hope you give them a try.

Roman Style Artichokes 

(serves 6)

6 Medium Artichokes 

⅓ Cup Olive Oil, plus 2 tbsp.

6 Garlic Cloves, chopped

2 tbsp. Fresh Parlsey, chopped

1 tsp. Salt. 

2 Lemons

½ Cup Water

Parchment Paper 


In a pan with high edges heat ⅓ cup of olive oil with three garlic cloves, that are halved. Be sure it is on a low flame.  Also, you want to use a pan that  is just big enough to hold all the artichokes. 

Fill a bowl with cold water.  Slice the lemons in half and top squeeze the juice of one and half lemons into the water.  

Cut off about 1 inch off the pointed top of the artichokes and one inch off the bottom of the stem.  Then start to remove the hard external leaves until you come to the softer “choke” part of the artichoke.

With your knife remove any of the remnants of the hard leaves.

Also, use your knife to peel the hard outer layer of  the stem.  

Then, using your knife, take out the middle part of the artichoke. This will be a little bit hairy looking and is not edible. 

Rub the outside of the artichoke with the other ½ of the lemon. The lemon juice prevents the artichokes from turning brown.

Next put the artichoke in the water bath and do the same process for the remaining artichokes.

In a small bowl combine three garlic cloves (chopped) with parsley, 2 tablespoons of olive oil, and 1 teaspoon of salt. 

Remove the artichoke from the water and dry off.

Use your hands to open the leaves of the artichokes a little.

Take a little bit of the olive oil mixture (about a tablespoon) and push it into the leaves of the top of the artichoke. 

Put the artichoke top side down into the pan. Repeat the process for the rest of the artichokes. 

Pour in the water. 

Cover the top of the artichokes with a piece of parchment paper and cover the pot.

Cook for about 25 minutes or until a knife inserted into the artichoke goes in easily. 


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