features carciofi artichokes


Chef Gianni Benedetti of Cacio e Pepe, Rome, Italy
Adapted by StarChefs

Yield: 8 Servings


  • 2 cloves of garlic
  • ½ cup tightly packed fresh mint leaves
  • ½ cup tightly packed fresh Italian parsley leaves
  • Salt and freshly ground pepper to taste
  • 8 Mammole artichokes
  • 2 lemons, halved
  • 2 cups extra-virgin olive oil
  • 1 cup dry white wine
  • 2 cups water

To make the filling, mince together the garlic, mint, and parsley. Add the salt and pepper; set aside. Trim artichokes and snip off the top third of the outer leaves of each artichoke. Rub all cut surfaces with lemon. Pull open the centers of the artichokes and scoop out the fuzzy choke using a sharp small teaspoon; rinse artichokes. Fill each artichoke center with 1 Tablespoon of filling and tuck another spoonful in between its leaves.

Heat 1½ cups of olive oil in a large pan and add artichokes (heads side-down); sauté for 3 minutes. Remove artichokes from the pan; sprinkle each with the remaining filling. Allow artichokes to rest for about one minute; then sauté a second time. Turn down the heat and drizzle generously with the remaining olive oil. Pour in the wine. Sprinkle with salt and pepper to taste. Once the wine has evaporated, pour in the water and cover pan with a lid. Let it cook on medium heat until all the water is evaporated.