These kind of artichokes are typical of Rome regional cuisine. The history of the recipe goes back to centuries ago.

The effort put into carefully trimming away the inedible hard parts of the artichokes makes it even more delicious: instead of biting the “flesh” off the leaves, you can just enjoy tasting delicate and overwhelming flavours thanks to the herbs and garlic used

4 servings


  • 4 large globe artichokes with stems attached
  • 1 lemon
  • 3 tablespoons finely chopped flat leaf parsley
  • 1 tablespoon finely chopped mint
  • 2 garlic cloves, finely chopped
  • salt, pepper
  • 1/2 cup olive oil


    • Bend back and snap off the artichokes tough outer leaves, pulling off enough leaves until you expose the central part (called in Italian the “heart” of the artichoke), which has whitish leaves at the base.
    • Slice off tops and then quickly squeeze some lemon juice over the parts you have just cut, to avoid them turning brown.
    • carefully trim the sides and any tough green part.
    • Trim the end off stem and then, trim the tough green outer part of the stem with a knife.
    • Rub it all with lemon
    • Using a paring knife, cut out the hairy choke close to the “heart”
    • combine the parsley, mint, garlic and salt and pepper altogether in a bowl
    • Rub the mixture into the artichokes and over the outsides of the artichokes.
    • put the artichokes into a pot with a lid, setting them topside down (stems facing up)
    • Add some oil and enough water to come one third up the sides of the leaves (but not the stems)
    • Cook over medium heat for at least 35, or until the artichokes are tender.
    • Let cool to warm or room temperature in a serving platter, reserving juices.

To serve, drizzle the pan juices over artichokes