Italian · lunch
55m
Total time
4
Servings
238
kcal
medium
Difficulty
tap to check off
FAQ · Things people ask
Use equal parts fresh mint and fresh oregano. Standard peppermint alone is too aggressive — the oregano adds the earthy depth that mentuccia carries. In North America, mentuccia occasionally turns up at Italian delis and farmers' markets in spring under the name 'lesser calamint'.
Oxidation — cut surfaces react with air almost immediately. Keep a bowl of cold water with the juice of one lemon next to your cutting board and drop each trimmed artichoke straight in. Rub every exposed surface with the lemon half as you work, and don't stop to do other prep mid-trim.
Both work. Romans often serve it slightly cooled — the braising juices thicken a bit and cling better at room temperature. Either way, spoon the cooking liquid over before serving.
Pierce the base with a thin knife tip or skewer — it should meet no resistance. If still firm, cover and give it 5 more minutes. Don't rush; undercooked artichoke is tough and squeaky.
Related · You might also cook
Acquacotta means 'cooked water' — it was the daily meal of Maremman shepherds and charcoal burners who had little but stale bread, a few vegetables, and a good fire. Don't let the simplicity fool you: this soup has real depth, built on patience with aromatics and quality olive oil.
Cenci are what Tuscany fries up every February when Carnevale arrives — thin, blistered ribbons of dough dusted with powdered sugar, light enough to eat a dozen without noticing. The rest of Italy calls them chiacchiere, frappe, bugie, or galani depending on the region; in Tuscany, cenci means 'rags,' which describes the irregular shapes perfectly.
Gubana appeared at a papal banquet in Cividale del Friuli in 1409 — that is how seriously Friuli-Venezia Giulia takes this coiled pastry. A long-fermented enriched dough wraps a dense filling of grappa-soaked raisins, walnuts, pine nuts, and dark chocolate into a tight spiral that holds together cleanly when sliced.
Supplì al telefono are Rome's answer to leftover risotto al pomodoro — shaped into ovals, stuffed with mozzarella, and dropped into hot oil. The 'telefono' name comes from the strings of molten cheese that stretch between the two halves when you pull one apart.