Roman Artichokes, Rome’s other Famous Aritchoke Recipe
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- Опубликовано: 30 сен 2024
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In Rome, Just like there are 4 famous pastas, there are 2 famous artichoke recipes the Romans treasure once spring comes along. The first is Carfiofi alla Giudia, or Jewish styles artichokes, deep fried to a golden crispy perfection, they are heavenly. Then there is Carciofi alla Romana, Roman Style artichokes, a braised style artichoke that may not sound as fun on paper, but in my opinion, is just as special and just as delicious and that's what we’re making today, so lets just jump right into it.
Recipes:
Roman Artichokes (Carciofi Alla Romana)
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Jewish Style Artichokes (Carciofi Alla Giudia)
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What do you call a conversation between two artichokes? A heart to heart.
😂
🏆🏆🏆
So funny it made me choke😂
WEMP WEMP WEHHHHHHHH
One key step of this recipe is to add a lot of olive oil in the pot. Because the oil floats on the water it’s going to slightly fry the artichoke as the water evaporates. Then, once all the water is gone, you can let it fry the bottom so that it gets a bit burnt. The flavour is much better this way and doesn’t only feel like boiled artichoke. In case you wonder, I’m from Rome 😉
ooooo thank you!
I know this is old but wanted to thank you for the good tip in case you see this.😊
When in Rome, do as Romans do! Thanks for the tip, I might try this tomorrow.
Artichokes - the lobster of vegetables
In Malta (an island close to italy) we use the entire artichoke by making stuffed artichokes and we basically scrape the leaves against our teeth to get the 'flesh'. We call it Qaqoċċ Mimli aka stuffed artichokes.
We do the same in Lebanon. We steam/boil all the artichoke then eat all the small flesh from each leaf before getting to the heart.
@@davidfleb. In Italy we also do this. Boiled artichokes and then the whole artichoke, leaf by leaf, soaked in extra virgin olive oil with a little salt a little pepper and with our teeth we pull off the tender part of the leaves.
@@aris1956 ya we have a lemon and olive oil dip on the side as well. My favorite way of eating artichoke
@@davidfleb In my region, in the Naples area, roasted/grill artichokes, the tender little ones, are also famous. They are delicious !
You guys grill it ?
Cheers from San Diego California
All of those leaves that you said are inedible are very much edible. My mum used the whole artichoke and pressure cooked them, drizzled in olive oil,salt and parsley and those leaves can be scraped with your teeth to remove all of that delicious pulp….so nothings wasted and it’s so delicious.
Artichokes are a bit of work, but those of us who love them, worth every bit. Labor of love. Looks delicious!
Great video. My Roman mother cooks them similarly but without water or wine. Try a little more olive oil and very low heat with a lid on at all times. The artichoke will steam with its own internal moisture while building a nice crust. Not the easiest technique but worth it. The key is the extremely low heat.
That sounds delicious!
Yum! I'm syrian and we eat artichoke hearts by stuffing them with meat, cooking them down in a lightly spiced broth and then topping it with toasted almonds 😋😋
There isnt a vegetable in the middle east that doesnt get stuffed with meat lol
Like you, I grew up eating the old school stuffed artichokes. It wasn't until I got older and spent time in Rome that I learned of other preparations. There's a nice Italian joint here on the Queens / Nassau border that does a great fried artichoke appetizer. These look scrumptious!
I have to tell you, I really like your videos, is really rare to find a non italian that has this very good knowledge about italian food culture.
Btw I'm from Rome and I want to inform you that Roman pastas are not 4, but there are other roman pastas that are not very well known outside of Italy, for example pasta with Coda alla Vaccinara, wich is the cow's tail cooked slowly with a vegetables and tomato sauce, and we eat that with rigatoni pasta, but also alone as a meat dish, This is one of the most typicall and ancient roman dishes, you can find it in almost every restaurant here. There are also pasta with alici (anchovies) and pecorino, wich is an ancient romanjewish dish. Or also Pasta with Pajata, Pasta alla Papalina ( Pope's pasta), Roman tuna pasta, Pasta arrabbiata wich means angry pasta, because there is a lot of chilli.
and others....
I see your point, but those are usually called the 4 Roman classics because they can be grouped together easily (based on their ingredients) and are just as easily found in Rome. I mean one of those is literally named after a town which is not even in the Rome province. The "4 Roma classic pasta" doesn't imply that there are no other recipes classic recipes
My partner made this tonight and we loved it so much. She wants to make it for her whole family next reunion.
Blessings in an abundance of the faith. I salute you. 🫡👣🎚️💌🙏 Grace and peace be unto you and to this place. Thank you. ❤❤❤🤍🤍🤍🫶🌹 I like artichokes. This is a new way. I’m interested. 😊Will you believe and receive Jesus Christ as your lord and personal saviour? I do. 😊🌈💕🌍🌏🌎🕊️
Artichoke, " You can't handle me!!" Me, "EEEEEE!!!!" (Running down the produce aisle) 😂
Beautiful! Artichokes don't get the credit they deserve. My mum also makes them preserved and they're just soooooo good
Now I bet those are delicious!
The last time i visit Rome….I had those artichoke every day…..obsessed…….thanks for this recipe….
4:21 that knife technique makes me nervous. I see RUclipsrs cut like that fairly often but can’t figure out how to do it myself without risk of cutting myself
I almost bought an artichoke whole from the store the other day. Thank god I didn't. This is madness.
And that my friends is why good quality marinated artichokes are so expensive !.....Once again Stephen another educational & entertaining video where you get into the nitty gritty of preparing an " overlooked " but very delicious vegetable ( which by the way has quite a meaty " bite ".... for all the Vegans out there...! ) RESPECT !
Growing artichokes at home, and will definitely try this recipe when they're ready to harvest. In the meantime, I was looking for a good garlic, oregano, lemon recipe for potatoes tonight. Never thought of adding mint. Let's see what happens!
mint and butter is the traditional french way. Boil your potatoes and just sit them in a bowl to steam over fresh mint and butter :)
edit; yea just put like a stick of butter mashed up in a bowl... put boiling potatoes on top of that and some fresh mint for aromatics; some salt and cover to steam and you got New Potatoes
Great idea! Report back, plz!
Greek style lemon potatoes. The Glen and Friends channel had their riff on it (no garlic though), or just google it and there are a ton of takes on it. Easy peasy.
Depending on what you're serving the potatoes with i can highly recommend making a butter sauce of a few table spoons of butter (you can use less butter and combine it with olive oil if u like), 1-2 garlic cloves grated or minced, a few spoons of roughly chopped capers, the zest of one lemon, lemon juice to taste, some frsh black pepper and i like to use fresh parsley but you could probably use what ever herb you like.
melt 1 spoon of the butter or the oil on the stove, add the garlic, capers and lemon zest and let it fry on medium-medium low for a minute or so. add the lemon juice to taste, cook for another minute and then put in the herbs and the pepper. remove from the heat and add the rest of the butter.
This "sauce" is amazing with most types of potatoes and goes very well with fish, chicken, schnitzel or some nice grilled veggies.
I didn't know I could crave an artichoke. Yet here we are.
I've had a tourné knife for years. It's handy for many things, but I never knew its name or purpose. Thanks!
This recipe looks to die for!
Simply and utterly delicious!!! I am making these this weekend! Thank you! ❤ sei il migliore!!🔥
This came just time as my artichokes are growing like crazy this year
Best authentic cooking moods and my favourite quote: “go feed your self!” Thanks for all of that.
I made this tonight for my husband’s dinner. I did 4 and had to improvise on the herbs and was surprised at how delicious and enjoyable your artichokes turned out! We loved it. I would definitely not leave out the wine
I'm definitely making this. Maybe this week. I'm going to use chicken stock that I made. I'm also going to add some Calabrian chilis for a little kick.
I wish the people responsible for pricing the artichokes would take into consideration that half of it is inedible. In the states, the edible part is more expensive than filet mignon.
They still have to harvest the whole thing.
This looks incredible!! Anything artichokes!! 🧡
Herbal alchemy at it's best 👌
My guy is the king of Italian cuisine
Cheers from San Diego California
I love artichokes!!!!! This looks so good and the way you explain how to prep the artichoke is the best I've seen and heard
One of the very best cooking channels on RUclips. Stephen, I salute you, Sir! Context is king - all about the story!
First of all, just discovered this channel. Love your videos!!! I have been making this for many years, but when I started off a recipe, it called for two cups white wine, one cup olive oil, no water. Is that crazy? God knows it’s more caloric!! And what I have taken to do is crisp up some pancetta in the sauce after it’s all cooked down, slice up an extra one or two artichoke hearts and serve the whole thing over pasta. It’s delicious . Maybe a tad heavy, but lightened by the mint and lemon. Never knew about that special Roman mint!!! Anyway, can’t wait to try following your instructions and see how it differs.
omg the fast forwarded microplaning of the garlic was so satisfying
This looks and sounds amazing! I'll be making this!
Hey man Guga Foods tried your onion burger recipe in his latest video. Congrats!
Dude! I love you man.
This was delicious! I followed your instructions exactly, but didn’t make the crumbs. Thank you.
Damn that’s a lot of work, looks killer though 😋🤤🔥❤️
This looks perfect Sir! I would enjoy this with some angel hair. That sauce would pair nicely. I love artichokes and grew up with the same breadcrumb and parmesan recipe (your first artichoke video). We would have them every Thanksgiving.
you can eat the tip of the leaves of the artichoke, in France, we eat them raw or cooked, often you can put the end of the leaves (where there is the most concave, or vegetable meat) in the vinaigrette and eat it like that
Better use a bowl of water with lemon juice to put the undressed artichokes in... Great recipe. Greeting from Cyprus.
Looks like Greek style artichokes, except they have lemon, egg sauce called avgolemono and is usually paired with potatoes.
Make a "pasta overlord, master of the entire universe parmesan killing maniac blue cheesy sauce"
Yooo bro! Can you please make some stuffed Artie’s with bread crumbs where you scrap your teeth on each leaf, I don’t like them like that. I need to see you make them the way l’ve learned. Would love to see how you do it.
Love your videos!😊😊
No Parmesan😳Love artichokes. Thx for this.
Now, come to California and eat the artichoke the third way. Leave the leaves on, and cook. Peel each leaf one at a time, dip large end into dip of your choice and scrap with your teeth!
Awesome!! Just bought some artichokes and this popped up.
I do not enjoy a strong lemony flavour so i prefer to put the artichokes into a bowl filled up with water with a squeze of lemon and leaving the lemon into the bowl
A great instructor. The best i’ve seen. Love the channel.
How can you you say the outer leaves are inedible??? My entire life we've eaten everything but the choke.
It looks amazing!! What a delicious recipe!!
Seeing how many steps there are to prepare an artichoke for cooking is one reason why I buy them in jars, and never get fresh ones. Too much work!
You can buy mentuccia romana seeds and grow them here, if you want the herb. You can easily grow it in a pot.
This is by far my favorite cooking show on youtube, television, or anywhere. You do great work Steve, thanks for all the awesome content!
The raccoons will be eating good tonight. Just threw it all outside.
This looks like savory heaven!🎉😊
I only came on here because in the thumbnail I thought you were eating a giant snail. Clickbait
Bro you gave me two dope artichoke recipes thanks man didn’t know what to do with them
Is it really worth all this hustle?? I mean, it's a vegetable! 🙄
Just a little tip: Kikkoman panko breadcrumbs are about as far away as possible from what panko breadcrumbs are supposed to be imo. Yep they're the cheapest at the grocery, but they're only good as the filler breadcrumbs cooked INSIDE of a meatloaf. I wouldn't put Kikkoman bread crumbs on those beautifully-cooked artichokes - unless you actually like crunching hard through a bunch of little bread rocks. Try some good panko! I know you'll love the difference. Cheers!
Its possible to cook the aritchoke in the pressure cooker? Looks like it will be good
Looks great. I’ll do this with my son.
Grazie, for this recpe. I fell in love with artichokes when I was living in Siena, Italy and I bought a slice of pizza with artichokes. Chef's kiss!!! I love artichokes... Give me all the artichokes❤❤❤❤
It might choke Arti but it won't choke Stymie.
the leaves arent inedible you can suck out the meat with your teeth
Ok who TF buys a cake tester? Lmao.
You misspelled artichoke in the video title.
Guga made a video about your 100 year old Onion Burger (spoilers: he thought it was delicious). May he send over hordes of new viewers, we know you deserve the recognition brother
I live in the Illinois Quad Cities. No good Italian food, and no ramps. Your recipe looks right up my alley! I love artichokes.
Will pass this one onto my daughter to try.
Sounds wonderful! So... if I was going to grow my own artichokes, I should try to get some Italian ones and not have to deal with chokes in the center?
It is sooooooooooo hard to find good artichokes in Florida!!!
That knife reminds me of a reverse karambit
That really looks good.
I think you meant a lemon and make sure it’s organic if you using the peel.Thanks for sharing.
anyone have tips for finding high quality produce in manhattan?
Union Square farmers market
That looks absolutely delicious! I grew up with my grandma making the breaded artichokes you mentioned (going to watch that video now!) and I always loved them. I never really had artichokes in any other way, other than quartered in a salad or pasta. I like how they're the main attraction here. I definitely want to try this!
Also as someone whose tummy gets upset at the simplest foods, thank you for taking this sponsor and providing a discount code!
I love artichokes and this recipe looks great 👍✌️☮️
FYI, the t and i in artichoke are swapped in the title. And this looks amazing.
The hello mood guy makes me depressed.
Can I cook it in a pressure cooker? 😅
Great, never heard of this way to prepare artichokes. Will give it a try this weekend.
Amazing. Can’t wait to make it.
Aritchoke?
I just made this last week.. so good! Panko is a nice touch, genius!
Eccellente maestro
you threw out half the meat 😭
❤👨🍳🔪
I'm going to have leave a few chokes on the plant to size up so I can make this!
I like the energy.
Oh boy chat me up
the perfect starter
yummy yummy yummy artchoke 😋❤🧡💛💚💙
Loveeee this
Always learn here. Good stuff as usual.
🤤🤤🤤🤤🤤🤤🤤🤤. I'm sure it's the soil in Italy
What kind of knives do you use?
My artichoke cleaning technique requires a lot more practice, but they came out delicious. I had to use scallions and chives instead of ramps because they were impossible to find (at least in the Boston area). I might use a little less lemon next time. Or maybe the lemon I used was too big. Anyway, another home run from you. Keep 'em coming.