Carciofi alla Romana (Braised Artichoke Hearts with Mint)

  • Serves

    serves 6


This classic Roman contorno, or side dish, calls for mint, a popular herb in Roman kitchens. We featured this recipe, along with ones for other delicious contorni, in "Eternal City," Anya von Bremzen's ode to Rome.


  • 6 large trimmed artichoke hearts with stems
  • 2 cups white wine
  • 1 cup extra-virgin olive oil
  • 3 tbsp. minced fresh flat-leaf parsley
  • 3 tbsp. minced mint leaves
  • 2 tbsp. fresh lemon juice
  • 4 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste


Step 1

Place artichokes in a 3-qt. saucepan along with wine, oil, parsley, mint, lemon juice, garlic, and 2 cups water. Season with salt and pepper and bring to a boil. Reduce heat to medium-low and simmer artichokes, turning occasionally, until tender, 15–20 minutes.

Step 2

To serve, transfer artichokes stem side up to a platter and drizzle with some of the cooking liquid.

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