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Poached Baby Artichokes Roman Style

Poached Baby Artichokes Roman Style

Chef Dino Cialfi

Peppercorns, Hartford, CT


  • 1 package of baby artichokes
  • 1 bunch parsley
  • 3 garlic cloves
  • 4 leaves of fresh mint
  • extra virgin olive oil
  • salt and pepper to taste
  • lemon


Make a bath of cold water and lemon juice for artichokes (prevents from browning until ready to poach). Start to peel back outer green leaves until only yellow leaves are left. With a pairing knife, cut off tip of artichoke and start to trim the stem of the artichoke (removing the brown coloring of stem). Chop garlic fine. Coarsely chop parsley and mint. In a 6 qt pan place the artichokes upright and neatly. Cover the artichokes with olive oil, and add the parsley, mint, salt, and pepper to taste. Cover with aluminum foil and put on simmer (low heat). Check every 15 minutes. Ready when fork tender.


Recommended wine/beer for Poached Baby Artichokes Roman Style:

Sauvignon Republic Cellars 2004 Sauvignon Blanc