Roman-style Artichokes, paired with a crisp Frascati wine

Three Italian regions meet at the same table and become one menu, one journey through Italy.

Our new series, created with @itatradeagency and @italiancrafted, starts in Lazio with a delicious antipasto: Roman-style Artichokes, paired with a crisp Frascati wine.

Here, Italian Extra Virgin Olive Oil is the true protagonist: it carries the herbs, gently cooks the artichokes and gives the sauce its glossy finish.

Follow to see the next courses of our Regional Menù!

Enjoy The Extraordinary Italian Taste

8 Romanesco artichokes
180 ml (¾ cup / 6 fl oz) Italian extra virgin olive oil
1 untreated lemon
1 garlic clove
1 bunch Roman mint
1 sprig parsley
150 ml (⅔ cup / 5 fl oz) light vegetable broth
1 tsp white wine vinegar
Fine salt and black pepper

Clean the artichokes by removing the toughest outer leaves, peeling the stems and trimming the tips. Open the leaves gently, remove any choke and keep them in lemon water.
Chop the garlic, Roman mint and parsley very finely. Mix with salt, pepper, 1 tbsp olive oil and a few drops of lemon juice.
Drain and dry the artichokes, then work the herb mixture between the leaves. Place them upside down in a saucepan, close together. Add the remaining olive oil and broth until they come about halfway up the artichokes.
Cover and cook over very low heat for 35–45 minutes, checking that the liquid does not dry out. Test the heart with a skewer for tenderness.
Lift out the artichokes and strain the cooking liquid. Reduce it with the white wine vinegar and a few drops of lemon until glossy.
Serve stem-side up, coat with the sauce and finish with fresh Roman mint, grated lemon zest and a drizzle of Italian extra virgin olive oil.