Roman Artichoke
This dish is called Roman Artichoke, a traditional Italian preparation of artichokes!
👉🏻Ingredients list⚠️
4-6 artichokes
5 sprigs of parsley
2-3 cloves of garlic
60-80ml extra virgin olive oil
60-80ml white wine
Water, as needed
Salt, to taste
Freshly ground black pepper, to taste
1 lemon
| Oil-Preserved Tomatoes |
300g cherry tomatoes
Extra virgin olive oil, as needed
This dish is called Roman Artichoke, a traditional Italian preparation of artichokes! It's neither roasted nor boiled but braised in olive oil and white wine, flavored with parsley and garlic, and infused with the tangy aroma of lemon spread over the artichokes. Oil-preserved tomatoes are optional, but I tasted them in the restaurant, so I've included them in this recipe for extra layers of flavor!
👉🏻✨STEPS
Wash and dry the cherry tomatoes, then place them in an air fryer and cook at 150°C for about 30 minutes, flipping them halfway through to ensure even cooking until they're dried and golden. Transfer to a bowl and cover with extra virgin olive oil. Set aside.
While the tomatoes are cooking, finely chop the parsley and garlic.
Wash and drain the artichokes. Cut them in half horizontally, trimming off the tough bottom of the stem. Peel away the outer layers of leaves until you reach the tender inner leaves. Use a vegetable peeler to remove the tough outer skin from the bottom and stem. Immediately rub lemon all over to prevent oxidation and discoloration.
Spread the chopped parsley and garlic over the artichokes.
In a pot, heat 60ml olive oil and 60ml white wine (add more oil and wine if using more artichokes). Once boiling, add the artichokes, stem-side down. Reduce heat to low, season with salt and freshly ground black pepper, cover, and simmer for 20-30 minutes. Add a small amount of water as needed to prevent the pot from drying out.
When a fork can easily pierce through the artichokes, turn off the heat and transfer to a serving dish. Drizzle with the cherry tomato olive oil, top with a few roasted oil-preserved cherry tomatoes, and sprinkle with fresh parsley flakes. Enjoy!
