Roman Style Artichokes with Preserved Lemon & Bottarga
Serves 4
In this savory dish, globe artichokes are pan-seared and braised in white wine until tender, then paired with the bold, briny punch of bottarga di muggine and the citrusy brightness of preserved lemon. The addition of garum—the signature fish sauce of the Roman Empire—imparts a complex depth, creating a dish that’s as intriguing as it is delicious.
Serve with toasted pane casareccio for the perfect finish!
For the Artichokes
Ingredients
- 4 large globe artichokes
- 1 preserved lemon (peel only, finely diced)
- 40 g bottarga di muggine, grated or shaved
- 3 cloves garlic, thinly sliced
- 1 bunch fresh mint, the Romans used mentuccia, a wild mint found in Central & Southern Italy
- 1 bunch flat-leaf parsley
- 150 ml dry white wine
- 100 ml olive oil (extra virgin, fruity)
- Juice of 1 lemon
- Salt & freshly ground black pepper
Method
- Trim the tough outer leaves, cut the tops, and peel the stems. Rub with fresh lemon juice as you work to avoid browning.
- Chop parsley, mint, and garlic together into a fine mixture. Season with salt and pepper. Tuck this mixture between the leaves and into the center of each artichoke.
- Place the artichokes into a deep pan, stem-side up. Drizzle with olive oil, add the white wine, and a splash of water to cover the stems. Cover tightly and simmer gently for 25–30 minutes until tender.
- Once cooked, uncover, reduce the liquid slightly, and stir in the diced preserved lemon.
- Place artichokes in a shallow serving dish with their cooking juices. Grate or shave bottarga generously over the top just before serving, so its briny aroma mingles with the warm artichokes. Serve with the bread and lemon-garum emulsion (recipe below).
Lemon-Garum Emulsion
Ingredients
- 1 egg yolk
- 50 ml fresh lemon juice
- 120 ml extra virgin olive oil
- 15 ml artichoke cooking liquid
- Garum* to taste
Method
- In a small bowl or blender, whisk (or blend) the egg yolk with lemon juice and salt until slightly thickened.
- Slowly drizzle in olive oil in a thin stream while whisking/blending, until it emulsifies into a glossy, creamy sauce.
- Whisk in a spoonful of warm artichoke cooking liquid and season with salt and taste
*Fish sauce can be substituted for garum
