Go Meatless Tonight!! Try my recipe for Carciofi alla Romana
Carciofi alla Romana / Roman-style Artichokes
If you've been to Otto, you've probably had these artichokes - one of our most popular antipasto on the menu. They are super delish and easy to make. My kids love 'em too! A great dish to go meatless with...
6 large artichokes with long stems, trimmed, halved, choke removed, and held in lemon water
3 cloves garlic, thinly sliced
1 lemon, thinly sliced and seeds removed
1 bunch fresh mint, leaves only, roughly chopped, 1 tablespoon reserved
1 teaspoon hot red pepper flakes
½ cup extra-virgin olive oil, plus extra for drizzling
½ cup dry white wine
½ cup water
Coarse sea salt
¼ cup thinly sliced red onions
Juice of half a lemon
2 tablespoons orange zest
Makes 6 servings
Place the artichokes end side up in the smallest pot that holds them, Scatter the garlic and lemon slices around them, pushing them down around the artichokes, then do the same with the mint. Sprinkle the red pepper flakes over the top. Add the olive oil, wine, and water.
Cover the pan tightly and bring to a boil over medium-high heat, then lower the heat to a simmer and cook until the artichokes are just tender, about 30 minutes. Remove from the heat and allow to stand, covered, for 10 minutes.
Cover the onions and the lemon juice in a bowl and let stand 5 minutes. Strain out the lemon juice, add the zest and the reserved mint, and sprinkle over the artichokes.
Serve warm or at room temperature, with a sprinkling of coarse sea salt and a drizzle of olive oil.