Italian · Dinner
Roman Braised Mammole Artichokes
Carciofi Mammole in Tegame Romano
Roman pan-cooked mammole artichokes sliced and braised in a sealed pan with olive oil, garlic, mint, and white wine until tender and glossy, the slow tegame method coaxing maximum flavour from the vegetable's bittersweet leaves.
$$
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
385Calories
12gProtein
20gFat
38gCarbs
2gSugar
7gFiber
520mgSodium
0mgChol
Goes well with
Greek Assyrtiko, SantoriniGreek Assyrtiko, Santorini — A refreshin...
local
Frascati SuperioreFrascati Superiore — A refreshing pairin...
international
Instructions
1
Prep
Fill a bowl with cold water and squeeze in 1 lemon. Trim artichokes, snap off tough outer leaves, cut off top third, pare stems, halve lengthways, scoop out hairy choke. Slice each half into 5mm-thick slices, rub with lemon, drop into acidulated water. Drain and pat dry. Slice 10 garlic cloves. Finely chop 4 tbsp mint and 4 tbsp parsley. Toast 120g bread lightly.
2
Saute
Heat 1/2 cup + 2 tbsp olive oil in a wide pan with lid over medium heat 1 minute. Add sliced garlic, cook 60 seconds until pale gold and fragrant. Add drained artichoke slices in a single layer (you may need to work in two batches), cook 4 minutes turning once until lightly golden at edges.
3
Braise
Add mint, 1 tsp salt, and 0.5 tsp pepper to the pan, stir to combine. Pour in 1 cup white wine and 3/4 cup + 1 tbsp water, bring to bare simmer. Cover tightly and reduce heat to low. Braise 18–20 minutes, stirring once halfway through, until artichoke slices are silky and tender with glossy coating.
4
Finish and plate
Remove pan from heat, stir through half the parsley. Divide between two warm shallow bowls, scatter remaining parsley over each, drizzle each with 0.5 tsp extra virgin olive oil. Serve with toasted bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 800g (28.2 oz) mammole artichokes
- 2 lemons
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 10 garlic cloves
- 4 tbsp fresh mint leaves
- 240ml (1 cup) extra virgin olive oil
- 240ml (1 cup) dry white wine
- 200ml (3/4 cup + 1 tbsp) water
- 4 tbsp flat-leaf parsley
- 120g (4.2 oz) rustic country bread