Weekend cooking – Roman style artichokes (video)

I really enjoy artichokes and some of the best methods of cooking them (for me, at least) are in Italy. Years ago we visited Rome for a vacation break and had some incredible artichokes along with the best roasted turbot I’ve ever had anywhere.

What’s a bit funny in this video is when she says to add “a little oil” as the chef pours in a decent amount of oil. It’s all relative with cooking and when you’re surrounded by great quality olive oil that tastes great, why not use it liberally?

I prefer olive oil myself and keep stocked up on it in the kitchen. For salads or for serving I tend to use a premium olive oil and for cooking, I use something more affordable. Last week I lucked out when my grocery store had a 2-for-1 deal on oil from Tunisia and I brought back some premium olive oil from a recent visit to Sicily so I’m now set for a few months.


An American in Paris, France. BA in History & Political Science from Ohio State. Provided consulting services to US software startups, launching new business overseas that have both IPO’d and sold to well-known global software companies. Currently launching a new cloud-based startup. Full bio here.

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11 Responses to “Weekend cooking – Roman style artichokes (video)”

  1. slideguy says:

    Looks delicious, but I’m not sure it would be worth all that effort. I’m a California boy, and will just keep steaming them and dipping them in garlic butter or aoli.

  2. BeccaM says:

    We use that, too. We’re also big fans of toasted sesame oil. Pricey, but magnificent in stir-fry.

  3. BeccaM says:

    Looks potentially tasty, but (1) I’ve yet to see artichokes sold with that much stem on them, and (2) it sure does seem like a whole lot of perfectly edible artichoke is being thrown away.

    Mostly here we steam them, when we can get decent sized ‘chokes from the local Costco. Served with a mayo, dijon & lemon-dill dipping sauce.

  4. karmanot says:

    That’s funny! I hear varmints too! and lemons, and lemons and lemons mmmmmmm so good

  5. karmanot says:

    We are so lucky here in CA, we grow artichokes in the backyard.

  6. karmanot says:

    Walnut oil is also good sauteing subtle flavors.

  7. MonkeyBoy says:

    I thought she kept saying “varmint and parsley”. Good thing “balm mint” was printed at the end, but that seems to be a bad translation of Melissa = lemon balm.

  8. Sara Orel says:

    Usually the artichokes we get here in northern Missouri are really sad looking. But I got some nice looking ones in late March and made them (very similar recipe, without the brown paper! and in the oven) for a dinner party. They were the biggest hit I have had in years. Expensive but very much worth it for the big eyes and enthusiastic response of my guests. Now if only I could get good ones more regularly I would be in heaven.
    I first tasted artichokes (with vinaigrette) when I was five and my parents had taken my little brother and I to Belgium. Dad was asked by his friends what he would do if we didn’t like the food and he told them “I will feed them ice cream!” He needn’t have worried. I still remember the hard bread that they had to break open for us, the unsalted butter, the cocoa that we put sugar cubes in, the shrimp chips at an Indonesian restaurant in Amsterdam (we were told they were elephant ears by the waiter and I still smile at that) that melted in your mouth and stuck to your tongue as they did so, and the artichoke, which was quite the most enchanting thing to a five year old. Still love them!

  9. That was interesting, the wet brown paper trick.

  10. Ninong says:

    The “more affordable” olive oil is actually better for frying because it has a higher smoking point than the expensive extra virgin oil. You can use extra virgin for sautéing if you can keep the heat below medium. Over-heating olive oil changes its flavor and it will affect the food you are cooking. Do go ahead and use extra virgin for delicate sautéing, but keep the heat down to medium-low.

    I have found that peanut oil is great for frying but it’s a lot more expensive than canola, which would be my next choice.

  11. lilyannerose says:


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