Carciofi alla Romana

Carciofi alla Romana is a traditional Roman dish featuring artichokes stuffed with a fragrant mixture of herbs and breadcrumbs, slowly cooked to perfection. This vegan version retains the authentic flavors while being completely plant-based, making it a delightful and hearty lunch option.

Ingredients

• Globe artichokes - 2 large
• Fresh parsley - 30 grams, chopped
• Fresh mint - 15 grams, chopped
• Garlic - 2 cloves, minced
• Bread crumbs - 50 grams
• Olive oil - 60 milliliters
• Lemon juice - 30 milliliters
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Vegetable broth - 250 milliliters

Steps

1. Prepare the artichokes by trimming the stems and removing the tough outer leaves. Cut off the top third of each artichoke and scoop out the fuzzy choke inside with a spoon.
2. In a bowl, mix the chopped parsley, mint, minced garlic, bread crumbs, half of the olive oil, salt, and black pepper together until well combined.
3. Stuff each artichoke with the breadcrumb mixture, pressing it down gently to pack it in.
4. Place the stuffed artichokes upright in a deep skillet or pot. Pour the vegetable broth and remaining olive oil over them, then drizzle with lemon juice.
5. Cover the pot and bring to a gentle simmer over medium heat. Cook for about 40-45 minutes, or until the artichokes are tender and the broth has reduced.
6. Remove from heat and let sit for 5 minutes before serving. Drizzle with additional lemon juice and garnish with extra herbs if desired.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 34 g
• Fiber: 9 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.4 L

Health Benefits

• Rich in antioxidants, which help fight inflammation and oxidative stress.
• High in fiber, promoting digestive health and satiety.

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