Artichokes alla romana with basil and mint

Name: Artichoke recipe
Yield: Serves 4-6
Ingredients: 40ml olive oil; 1 onion, finely chopped; 1 clove garlic, finely chopped; 100g fresh sourdough breadcrumbs; 20g Parmesan, grated; 8 basil leaves, torn; 8 mint leaves, torn; 2 lemons, juice; 12 small or 6 large artichokes; 50ml olive oil; 100ml white wine or water; Extra-virgin olive oil (we like to use Zisola); 20 small basil leaves; 10 small mint leaves

Artichokes are a mainstay of cooking in Italy – much more than they are in the UK – and this dish from the Petersham Nurseries recipe book appears in restaurants across the country to mark the beginning of spring. If you have never prepared an artichoke before, don’t be put off – though time-consuming, it is simple once you get the hang of it.

3 July 2024

Artichokes are a mainstay of cooking in Italy – much more than they are in the UK – and this dish appears in restaurants across the country to mark the beginning of spring. If you have never prepared an artichoke before, don’t be put off – though time-consuming, it is simple once you get the hang of it.

See more recipes from the Petersham Nurseries cookbook or buy the book here.

Roasted romano courgettes and tomatoes with wet garlic, thyme, chard and labneh

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Recipe notes