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Rome's Carciofi alla Giambolata
Rome (Lazio) — Mother recipe · en it
A traditional Roman dish, carciofi alla giambolata are crispy and sweet, perfect for a winter afternoon.
⏱️ 15 min prep + 30 min cottura · 4 porzioni · facile
Ingredients
- 8 artichokes
- 200g pancetta
- 2 onions
- 2 cloves of garlic
- extra virgin olive oil
- salt
- pepper
- 1 liter beef broth
Method
- Clean the artichokes and slice them thinly.
- In a pan, cook the pancetta over medium heat until it is crispy.
- Add the artichoke slices and cook for a few minutes.
- Add the onions and garlic, and cook for another 5 minutes.
- Pour in the beef broth and cook for about 30 minutes over medium-low heat.
- Season with salt and pepper to taste, then serve hot.
- Let it cool down and slice it to serve.
The story
Carciofi alla giambolata is a traditional Roman dish that is said to have originated in the ancient Roman city-states, where carciofi (artichokes) were prepared in large pots to keep the poor warm during the cold winter months.
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