Whole Romanesco artichokes braised in white wine, olive oil and mentuccia (Roman wild mint), served stem-up at room temperature. The defining spring Roman vegetable plate.
The Carciofo Romanesco del Lazio holds an IGP protected designation; the variety is shorter and rounder than other artichokes and lacks the central choke. Carciofi alla romana, the slow-braised version, has been on Roman trattoria menus since at least the 19th century. The dish runs from February to May, alongside its Jewish cousin alla giudia in the Ghetto.
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