Artichokes Alla Romana with Potatoes

The most delicious way to eat artichokes.  Sautéed in olive oil, with fresh mint and garlic so deliciously tasty.

2 person | 20min prep. 20 min cook 

What you need


  • 4 artichokes 
  • 2 big patatoes
  • 2 tablespoons chopped fresh mint5 grams
  • 2 cloves of garlic 
  • 3/4 teaspoon salt 3 grams
  • 1/4 cup olive oil 55 grams
  • 1 cup water 235 grams
  • Half cup of wine
  • Pepper
  • Lemon
  • Olive oil



In a large bowl squeeze the juice of a lemon. Remove the tough and the outer leaves from the artichoke (should be about 3-4 layers of leaves) or until you reach leaves that are pale yellow. 

Cut in half or leave whole (when you cut it in half , cut out the choke). The stem should be cut from the artichoke, leave about 2 – 3 inches and clean, (trim with a knife peeling off the tough outer layer) put cleaned artichoke and stem into bowl of lemon water (this keeps them from turning brown). Repeat with remaining artichokes.

Place garlic and oil in a large pan and add sliced potatos. Add salt and pepper and the cup of white wine. Cover them and cook for 10 minutes. Now you can add the artishokes on top of the potatoes. Add salt and mint and lemon juice. Add olive oil, 1 cup of water. Mix gently to combine, cover and cook over low to medium heat for approximately 20 minutes or until water has evaporated, artichokes are tender and potatoes well done. To die for.

Buon appetito!


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