How to make one of my favorite Roman dishes – Carciofi alla Romana. Most people get excited about the pasta dishes, but I get excited for the roman style artichokes. It is where you stuff artichokes with herbs and garlic and then braise in white wine until tender and delicious.
Find the full recipe here:https://kellyscleankitchen.com/2025/08/03/roman-artichokes/
TIMESTAMP:
00:00 – Intro
00:24 – Breakdown artichokes
01:09 – Prep work
01:26 – Cooking
02:00 – Final
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I am Kelly, a professional chef with a passion for teaching others how to cook in an easy and fun way. I have used my experience in the food industry + culinary school to now share my knowledge and passion with you!
2 Comments
Chef Kelly 💯🔥🔥🔥
Seems to be de rigueur to use that annoying/ distracting hairy looking microphone. I like your touch to brown the tops of the chokes. I was taught by my Mother whose grandparents came from the North( “ Polenta eaters!” as my Dad called Northerners) to use a combo of olive oil and white wine and fresh mint besides a little parsley, garlic. It takes practice to prep the chokes. Discard the outer leaves until you get to the pale yellow green leaves. I cut off the top 1/4- 1/3 rd of the choke and wipe with a cut lemon . I use a melon baller to get the choke out. It is imperative to pare down the bottom and stalk of the choke as the BEST part of the choke are these edible bottoms. Don’t overcook as the chokes will fall apart. If the chokes look sad, don’t buy them.