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Roman-style artichokes
Roman-style artichokes with mint and garlic, cooked slowly with oil and white wine: Rome's spring side dish.
Published on November 11, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Artichokes 800 g 4 artichokes
- Spearmint, fresh 10 g
- Fresh garlic 8 g
- Extra virgin olive oil 50 g
- White table wine 100 g
- Fine salt 4 g
- Black pepper, ground 1 g
- Water 400 g
Steps
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1 Trim the artichokes, cut off the tips and remove the choke.
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2 Chop the mint and garlic in the bowl.
8 sec · speed 7
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3 Stuff the artichokes with mint and garlic.
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4 Arrange them in a pan with oil, wine, water, salt and pepper, covered, for 30 minutes.
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5 Serve with the cooking juices.
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 229 kcal | 102 kcal |
| Protein | 6.8 g | 3.0 g |
| Carbohydrate | 22.6 g | 10.1 g |
| Sugars | 2.2 g | 1.0 g |
| Fat | 12.8 g | 5.7 g |
| of which saturates | 1.8 g | 0.8 g |
| Fibre | 11.1 g | 4.9 g |
| Salt | 1.48 g | 0.66 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.