Roman-style artichokes with mint, garlic and olive oil, representing the food culture surrounding Vatican City.
Vatican City does not have a separate everyday cuisine from Rome. For the Holy See entry in the World Recipe Atlas, this recipe uses carciofi alla romana, a classic dish from the surrounding Roman culinary tradition rather than inventing a distinct “Vatican cuisine.”
Explore the Holy See collection in the World Recipe Atlas →
- Prep
- 30 minutes
- Cook
- 35 minutes
- Serves
- 4
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
Method
-
Trim the tough outer leaves and tops from the artichokes, peel the stems and remove any fibrous choke. Rub cut surfaces with lemon.
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Mix parsley, mint, garlic, salt and pepper and press the mixture between the leaves.
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Arrange artichokes snugly stem-up in a pot. Add olive oil and water.
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Cover and simmer gently for 30–35 minutes until the hearts and stems are tender.
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Serve warm or at room temperature with the cooking juices spooned over.
Chef’s notes
Trim enough tough leaf material before cooking. Roman-style artichokes should become tender without falling apart.
Substitutions
Where mentuccia is unavailable, use a small amount of fresh mint mixed with parsley.
Serve with
Rustic bread, roast meat or other Roman dishes
Storage
Refrigerate in their cooking liquid for up to 2 days. Serve cool, room temperature or gently rewarmed.
Allergens
No major allergens are required in the base recipe.
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