The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman recipes

Matticella style artichokes


8 artichokes
garlic, cooking salt
extra virgin olive oil
mentuccia leaves (roman mint)
matticella (a handful of vine pruning, enough for the fire)

Clean the artichokes, cut their tops off and stuff them with minced garlic, mint and cooking salt. The same ingredients, crushed in a mortar with olive oil can substitute this mixture. Place the artichokes to roast over the “matticella”, until they are golden and crispy. Serve very hot.