Lunch · 45 min · italian

Carciofi alla Romana

Dinner decisions, handled: Carciofi alla Romana pairs roman artichokes with fresh mint for a 45-minute Italian lunch. The macros do the talking: 9g protein, 31g carbs, and 21g fat in every 316-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 8 Roman artichokes
• 1/2 cup Fresh mint
• 4 cloves Garlic
• 1 Lemon
• 1/3 cup Olive oil
• 1.5 cups Vegetable broth
• 1 tsp Salt

Steps

1. Trim the artichokes ruthlessly: snap off the tough outer leaves, cut the tops, peel the stems, and rub every cut surface with lemon — they blacken in minutes.
2. Chop the mint with the garlic into a rough gremolata and stuff a spoonful into the heart of each artichoke.
3. Stand the artichokes stem-up in a snug pot so they hold each other upright. Add the broth, olive oil, and salt.
4. Cover and braise 35 minutes, until a leaf pulls away easily and the hearts are tender to a knife.
5. Uncover and cook 5 minutes more to reduce the braising liquid into a light sauce.
6. Serve warm or at room temperature, spooning the minty braising juices over each artichoke.

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