 | |
| Course | Antipasto, contorno |
|---|---|
| Place of origin | Italy |
| Region or state | Lazio |
| Serving temperature | Warm or room temperature |
| Main ingredients | Artichokes, lesser calamint, parsley, garlic |
Carciofi alla romana (Italian: [karˈtʃɔːfi alla roˈmaːna]; lit. 'Roman-style artichokes') is a typical dish of Roman cuisine of pan braised artichokes. During spring-time in Rome, the dish is prepared in each household and is served in all restaurants. It represents one of the most famous artichoke dishes of the Roman cuisine, another being carciofi alla giudia, a deep-fried artichoke dish that originated in the Jewish community of Rome.