Artichokes are bathed in olive oil, white wine, red-pepper-flakes, garlic, and fresh herbs and braised until tender in this classic Roman dish.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Halve lemon and squeeze juice into a large bowl of cold water; add squeezed lemon halves to bowl. Working with 1 artichoke at a time, peel tough outer leaves and trim 1 inch from top. Trim fibrous green skin from heart and stem. Halve each artichoke lengthwise, scrape fuzzy choke from heart with a spoon, and transfer to lemon water.

  • Drain artichokes and place, cut side up, in a wide, shallow ovenproof pot. Pour wine, oil, and water over artichokes and sprinkle with salt, red-pepper flakes, garlic, and herbs. Bring to a boil over high heat. Cover, transfer to oven, and braise until artichokes are tender, about 45 minutes. Drizzle with oil, sprinkle with red-pepper flakes, and serve with pan juices.

Reviews (1)

29 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
This is exactly like the ones we had in Rome last spring! Artichokes were in season and on the menu in every restaurant. I have made these 3 times this spring - every weekend while they are in season!