Carciofi alla Romana con Mentuccia & White Beans (Roman Braised Artichokes with Mint & Garlic) – Authentic Vatican City Recipe
Classic Roman-Vatican spring braise simmering artichokes stems-up in fragrant mint, garlic, and olive oil.
- Country of Origin
- 🇻🇦 Vatican City (Southern Europe, Europe)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Tender artichoke hearts, Creamy white cannellini beans, Crusty Roman bread, Fresh mint (mentuccia) and flat-leaf parsley, 4 cloves garlic
Ingredients for Carciofi alla Romana con Mentuccia & White Beans (Roman Braised Artichokes with Mint & Garlic) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender artichoke hearts, prepped into bite-sized pieces
- 1.5 cups creamy white cannellini beans, washed and trimmed
- 1 cup crusty Roman bread
- 1 medium onion and 3 cloves garlic, finely minced with fresh mint (mentuccia) and flat-leaf parsley
- 1.5 tbsp traditional Vatican City seasoning (4 cloves garlic, lemon, extra virgin olive oil)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender artichoke hearts for 5 minutes.
- Add minced onion, garlic, fresh mint (mentuccia) and flat-leaf parsley, and 4 cloves garlic, lemon, extra virgin olive oil, stirring for 2 minutes until deeply aromatic.
- Add creamy white cannellini beans and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in crusty Roman bread right before serving warm.