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Purple artichokes à la romaine

Name: Purple artichokes à la romaine
Prep time: 23 min
Cook time: 20 min
Total time: 43 min
Yield: 4 people
Cuisine: French
Ingredients: 8 purples globe artichokes; ½ teaspoon vitamin C; 1 handful fresh mint leaves; 1 bunch parsley; 2 cloves garlic; 5 tablespoons olive oil; 1 tablespoon lemon juice; 1 glass water; 1 glass dry white wine; Salt; Pepper

Artichokes à la romaine, or carciofi alla romana, are a typical Roman specialty: whole artichokes, trimmed and gently cooked with garlic, parsley, mint and olive oil, until melting and fragrant.

152 5/5 (1 reviews)

Duration

45 min.

Difficulty

Easy

Last modified on: June 3^rd 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 4 people, you will need:

1 8 purples globe artichokes
2 ½ teaspoon vitamin C
3 1 handful fresh mint leaves
4 1 bunch parsley
5 2 cloves garlic
6 5 tablespoons olive oil
7 1 tablespoon lemon juice
8 1 glass water
9 1 glass dry white wine
10 Salt
11 Pepper
Total weight: 1,125 grams

Times for this recipe

Preparation

25 min.

Cooking

20 min.

All in all

45 min.

Preparation 25 min.

Cooking 20 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 10 min.

Purple artichokes à la romaine : Stage 1

The artichokes

Prepare 8 purples globe artichokes, and as you go, put them in a bowl of cold water with ½ teaspoon vitamin C (or, failing that, the juice of 1/2 lemon).

Stage 2

Each artichoke should be hollowed out in the center...

Stage 3

...and have a stalk no longer than 2 or 3 cm, cut off the excess and place them with the hearts in water.

Stage 4 - ⌛ 2 min.

Purple artichokes à la romaine : Stage 4

The garnish

Wash and dry 1 handful fresh mint leaves, 1 bunch parsley and peel 2 cloves garlic.

Stage 5 - ⌛ 4 min.

Purple artichokes à la romaine : Stage 5

Chop everything, add 5 tablespoons olive oil, salt, pepper and 1 tablespoon lemon juice, mix well.

Stage 6

Remove an artichoke from the water, dry it and generously garnish the center with the mint-parsley-garlic filling.

Stage 7

Pour a small amount of olive oil into a saucepan, then place the artichoke, stem side up, in the pan.

Stage 8 - ⌛ 7 min.

Purple artichokes à la romaine : Stage 8

Do this for all the artichokes and add the stem ends.

Stage 9 - ⌛ 15 min.

Purple artichokes à la romaine : Stage 9

Cooking

Place the pan over medium heat, then when the artichokes begin to sizzle, pour in 1 glass water and 1 glass dry white wine.

Season with a little salt and leave to cook, covered, for around 15 minutes.

Stage 10 - ⌛ 5 min.

Purple artichokes à la romaine : Stage 10

The artichokes are ready when the tip of a knife can easily penetrate the heart.

Leave to cook for a further 5 minutes, uncovered, to concentrate the cooking juices.

Stage 11

Serve them warm, with their cooking juices, as antipasti or as a side dish.

Remarks

For an even more Roman touch, sprinkle with a little chopped fresh mint just before serving.

The water + wine mixture from step 9 can be replaced by vegetable stock, or just water.

This recipe can also be made with traditional artichoke bottoms, although they will of course take longer to cook.

And to drink?

With artichokes à la romaine, the best match is a crisp, dry white wine: its acidity and freshness complement the artichoke, garlic and herbs.
Here are some excellent choices: Sauvignon Blanc de Loire, Vermentino, Soave, or Muscadet.

Keeping: Several days in a closed container.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	1 g RDI=2 %	6 g RDI=2 %	6 g RDI=9 %	92 kcal RDI=5 %	386 kJ RDI=5 %
Per person	4 g RDI=7 %	18 g RDI=7 %	18 g RDI=26 %	259 kcal RDI=13 %	1,085 kJ RDI=13 %
Whole recipe	17 g RDI=27 %	72 g RDI=28 %	75 g RDI=103 %	1,036 kcal RDI=52 %	4,338 kJ RDI=52 %