Braised Crumbed Artichokes, Romagna Style.

It is interesting how, as soon as you start talking with Italians from regions that are not the one you grew up in, you find out that the recipes you grew up with are little known, if at all.

It is the case of the Romagna style breadcrumb topping. It is a mixture of stale bread, garlic and herbs people from Emilia-Romagna (but especially Romagna) put on pretty much anything: any kind of fish or vegetable is suitable for this topping. I personally never liked it much – though it is more a matter of my penchant to avoid bread than a matter of taste, and, still today, I scrape it off my vegetables. Even if I take it off, it gives anything it touches this delicious, fresh depth of taste that would be harder to achieve otherwise.

Now that it’s getting close to 60F˚ here (sorry New York!) Artichokes are making an appearance in every market, and soon they will invade every garden. I never liked artichokes much…before having them cooked this way (breadcrumb topping discarded, of course).

braised artichokes with breadcrumbs romagna style

braised artichokes with breadcrumbs romagna style


  • Italy is the biggest producer of artichokes in the world. Completely irrelevant info, but there you have it.
  • Artichokes are a real power food: they are one of the best sources of potassium, fiber and folate, a kind of vit. B that helps balance hormones and is usually recommended to pregnant women. Furthermore, is it one of the vegetables richest in protein.
  • Artichokes are used in herbal teas to act as a cleanser for the liver and kidneys. It has always been thought to have therapeutical properties and it might have play a role in lowering cholesterol.

Here’s a little guide to fresh artichokes – how to pick them and how to clean them.


Romanesco Artichoke –  this big, globe shaped green artichoke is used to make Carciofi alla Giudia, or it is even roasted whole in Sicilian recipes. The stalk at the base of the flower is edible and really meaty and delicious.
Siena Artichoke – An oblong, purple kind of artichoke. It can be leafed down to obtain artichoke hearts, which is the most tender part.
Baby Purple Fiesole Artichokes – A small variety or artichoke that is very tender, and perfect for preserving in olive oil. Classic italian artichokes in oil are made using these guys, or well trimmed artichoke hearts.

Whichever kind you decide to use, always pick the ones that are tighter and with their petals well closed. After all, they’re flowers, and the further they’ll bloom, the tougher they are going to be and they will take much longer to cook. Once they start blooming, artichokes develop a sort of hair in their hearts, which needs to be removed. You will not find any hair in fresh, tightly bunched artichokes.
basically, pick this, not this.

First, get rid of the outer and tougher petals. Cut the stalk short, but don’t discard it entirely: you can trim it, peeling it like you would an apple. Once ready, if not cooking straight away, put them in a bowl of acidulated water, as they oxidize very easily.

If using large globe artichokes: after discarding the very outer leaves, cut the stalk leaving about 1 inch – or cut it off entirely and cook it on the side. Peel the stalk. Cut off the tips – or, the first inch. At this point, you can steam it and open the petals with your hands, and scoop out the center (where the hair grows) with a spoon. You can then stuff them and bake them, or proceed with other recipes.

If using Siena artichokes: Remove the outer petals until you reach the softer part (you will start seeing the brighter color at the base) and cut off the tips. If they are fresh, they shouldn’t have any hair to take out. If you want the hearts, remove more petals!

If using baby artichokes: Treat them like Siena artichokes, but it’ll take much less trimming to get to the softer part.

And here’s the recipe – a great side to many things!

Braised Crumbed Artichokes ‘alla Romagnola’
(makes 12 artichokes)

For the artichokes:
12 fresh Siena artichokes
2 tbsp Olive oil
3/4 to 1 cup white wine

For the crumb topping:
3/4 cup italian breadcrumbs (whole wheat too!)
a good bunch of parsley
3 fat garlic cloves (or 4 if you like it)
1/4 cup Good olive oil
Extra (but appreciated): a good handful pine nuts, finely chopped, a bunch of basil.

1. Make the crumb topping: chop the herbs, nuts and garlic together as finely as you can, and mix all the ingredients in a bowl. If the breadcrumbs seem too dry, add more oil. They should stick together a lot, and not remain loose. Store it in the fridge if not using straight away – you can also make this a day or two before.

2. Clean the artichokes: get rid of the first two crowns of outer leaves and cut off the tips, so that you are left with no thorny parts. Open them a bit with your hands, rolling them in between both your hands like you would do with lemons to get the juice. Put them in a bowl of cold water acidulated with a half lemon as you prepare them. Cut off the stalks, cut them an inch short and peel them.

3. Assemble: dry your artichokes. Add the olive oil to a pan that can fit all of them tightly (you don’t want them to fall over!)and that has a lid, and line them in. Sprinkle salt and pepper on top, and stuff each with the crumb topping. You might have leftovers or not, depending on how much stuffing you want in there.Throw in the trimmed stalks as well. Start cooking them on medium-low, until they are well stir fried – about 2-3 minutes. You will not need to move the artichokes as they cook. Add enough water to cover them halfway through and let them cook, half covered, until soft. this might take anytime from 30 minutes to 1 hour, depending on the artichokes you are using. When the water dries out, add the wine. If your artichokes take longer or less to cook, keep an eye on the liquid. You might want to use  more or less wine or water. The less coking time, the less liquid you’ll need. They kind of cook like Chinese dumplings, getting crispy on the bottom and steamed on top. Test them for doneness with a fork: they will be ready when the petals will detach easily, and the fork will break through with no resistance.

4. Extra step: You could make things even better and broil them for 5 minutes at the end. This will make the crumb topping crisp and really finish things off! Make sure you are using a pan that can go in the oven.

And they are done! They do require a little patience, but they are not difficult at all to make. The nuts and the broiling are my personal twist to the family recipe. What I love most about this recipe is how you’re basically cooking the life out of these guys and the bottoms turn a soft, melt-in-your-mouth, buttery consistency.

I’d love to hear what your favorite ways to cook artichokes are. I also love them in frittatas, but I’m eager to try something I’ve never tried before.
Let me know!

braised artichokes with breadcrumbs romagna style

  1. Oh my gosh, I adore artichokes prepared this way. So excited you posted a recipe — can’t wait to try them. And these photos are drop-dead stunning. Love everything about this post, Valentina! :)

  2. Our local fishmonger is from Rome and, when they’re in season, has the most beautiful artichokes on display. I’m always slightly scared of cooking them so she gave me her recipe which is quite similar to this. It was divine so I imagine your recipe is every bit as wonderful.

    • Artichokes are intimidating. Still, if there’s someone who definitely know how to deal with them, that’s the romans. If I didn’t have someone telling me how they should be prepped I’d think they could only be good for smacking people you don’t like in the head or something (gee artichokes can be HUMONGOUS).

      Give it a try! :D

  3. I LOVE artichokes, but it’s so hard to find fresh ones here. I usually just steam and then marinate them, savoring every leaf and then the heart. Beautiful photos, especially the second one!

    • Hi Juliana!
      I see from your website that you are in Switzerland! Yeah, fresh artichokes sound like something you’d find in a more mediterranean environment…still, I find that you can do many things with frozen artichokes too. I also love the ones preserved in olive oil – sometimes you can find them with garlic and parsley added. Do you like/use them jarred?
      Glad you like the pics! :D

    • I am in the border between Marche and Romagna. It is funny because a lot of people don’t understand each other’s dialect, even though we’re so close! Marche is pretty awesome, especially in the fall. Still, I feel that Romagna is my birthplace :)

  4. This post is really great – stunning (!!) pictures, an informative section, and a recipe that made my mouth water. Unfortunately, as I don’t live anywhere near the Mediterranean Basin, fresh artichokes are a bit hard to find sometimes. I’ll keep looking for them and buy a batch as soon as I spot some!

  5. My Gosh, Valentina, you write amazing posts and you take amazing photos! I’m so much in love with your natural style, with the effortless styling in your pics… Plus, you’re also a vegetarian and I’m so happy whenever I see that this community is so wonderfully represented. You know what? I’ve never cooked artichokes, I always associated them with bitterness and bad aftertaste. Don’t ask me why, maybe a nasty first experience? Now you’ve convinced me, guess I’ll man up and give them a try :) Thank you for your wonderful articles!

    • Hi Andie!
      Sorry I only saw this now – your comment ended up in the spam section! T_T
      I’m really happy you like it here! I am always happy to see vegetarian blogs as well, especially in a world where people who pan-fry the saddest chicken breast ever for dinner think people who go meatless are crazy.
      I can see how you don’t like artichokes. It took me a while to appreciate them too! If they are too big or too old they can really be nasty. I like them best cooked this way. If you do try it, let me know! :D

  6. Such a fantastic guide on artichokes! I love them as much for their looks as for their taste. The photos are stunning too – which variety is shown in the photos? It is a real beauty with its purple outer leaves.

    Here in Sweden we can certainly grow artichokes in the summer – hence harvested in august/september. Do you sow them in autumn to be able to harvest at this time of year?

    • Hi Sonja!
      the artichokes I used here are Purple Siena artichokes. This is the variety I eat the most because we’ve always had them around the house!
      I understand how artichokes really go according to local climate. We usually sow in autumn, yes. But there is also a second batch available in early autumn, like in your case. These two months aside, we never really see them. Down in southern Italy they have them for much longer! :)

  7. Miss Valentina, your photos are beeeautiful! Aside from that, I am dying for artichoke season to be upon us now. I’ve never really known what to do with them, and am now regretting all those past years that have been wasted on steamed artichokes alone!

  8. Hi Valentina,
    I just tried this for lunch today. It was reeeally good! As you said, it’s interesting how local dishes are not known in other parts of Italy. My Roman husband didn’t know this one. We both liked the breadcrumb topping a lot (didn’t have pine nuts so I added some walnuts instead)–we’ll surely be putting it on other stuff. Thanks a lot for sharing this recipe. Your photos are beautiful, too!

    • Hi Kyoko!
      I am so happy you tried and liked this! That crumb topping is used here in Romagna, and probably nowhere else. people here put it on pretty much everything and call it ‘Gratè’. No surprise your husband wasn’t aware of it!

  9. Pingback: She is gone. A list of favourites for October 2014. | Cook Republic

  10. Pingback: How to Make the Perfect Risotto, According to Hortus Cuisine | StyleCaster

  11. Pingback: 8 Crucial Tips for Making the Perfect Risotto - DIYJane

  12. Pingback: 8 Crucial Tips for Making the Perfect Risotto | The Beauty Mag

  13. Pingback: 8 Crucial Tips for Making the Perfect Risotto - Crystal De Beauty

  14. Pingback: 8 Crucial Tips for Making the Perfect Risotto - Stunning Tips

  15. Pingback: How to Make the Perfect Risotto, According to Hortus Cuisine | StyleCaster (STAGING)