Carciofi alla Romana
Rome, Italy
These whole artichokes are stuffed with garlic, mint, and black pepper before being slowly braised in olive oil and water. The result is an incredibly tender artichoke that melts in your mouth, stalk included.
Why locals eat it
This dish showcases the local Romanesco artichoke variety, which is cultivated in the Lazio coastal region. It has been a beloved seasonal staple in Roman households and taverns for generations.
Local tip
This dish is highly seasonal; order it during the spring months when fresh local Romanesco artichokes are harvested for the best flavor and texture.
Typically made with
Artichoke (Romanesco), Garlic, Mentuccia (Roman mint), Olive oil, Black pepper. Recipes vary — always check with the vendor if you have allergies.