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.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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