Carciofo Romanesco IGP - Carciofo Mammola

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$24.50 2 Count

Carciofo Romanesco IGP (Carciofo Mammola) - 2 pieces

Carciofo Romanesco IGP, also called Carciofo Mammola, is a variety of artichoke that belongs to the Cynara Scolymus species, a more tender and premature variety that is harvested every year between January and May in the fertile lands of the Lazio region. Unlike other varieties of Carciofo Romanesco, the Carciofo Mammola has no thorns and less fuzz and has bigger and more tender leaves that present a green and violet color. The shape is round and compact, with a characteristic hole on the top. 

Carciofo Romanesco is a staple of the Roman tradition, being an integral part of the Roman identity as well as a main ingredient of many typical dishes. The versatility and the organoleptic characteristics of this artichoke make it a ubiquitous vegetable in the Roman cuisine. Undoubtedly, the most loved and recognized dishes of the Roman culinary tradition featuring Carciofo Romano are Carciofi alla Romana and Carciofi alla Giudia. In both dishes, the artichoke is cooked whole with part of the stem.

Carciofi alla Romana


- 4 Carciofi Mammole

- 1 garlic clove

- 1 lemon

- 1 cup of water

- mint

- 1/2 cup extra virgin olive oil

- black pepper and salt


Fill a rather large bowl with water and squeeze in half lemon. Rub the other half on your hands, so that the artichokes will not blacken while cleaning them. Start cleaning the artichokes and removing the outer leaves by tearing them off by hand, cut off the end of the stem and the tip of the artichoke. Widen the artichoke and using a small knife remove the central part to eliminate the inner beard. Peel the stem and round off the end using a sharp knife. Once all the artichokes are cleaned, put them in the lemon water and cover with paper towel to keep them fully soaked in water. Put them aside and start preparing the filling. Chop mint and garlic and mix them together with black pepper and salt. Drain the artichokes, remove the excess water and stuff them with the mint and garlic filling. Transfer them upside down in a deep pot, pour in the oil and the water so that the artichokes are fully covered up to the top of the stem. Cover with a lid and cook for 30 minutes over low heat until tender. Serve warm.

Carciofi alla Giudia


- 4 Carciofi Mammole

- Seed Oli to fry

- Salt


Start cleaning the artichokes by cutting the final part of the stem and peeling it using a small knife. Remove the outer leaves by tearing them off by hand. Open and widen the artichoke by putting it on a cutting board and gently pushing it from the stem, being careful to not break the leaves. Once all the artichokes are open, they are ready to be fried. Add some seed oil to a small pan, enough to immerse only the head of the artichokes. Heat the oil to reach an ideal temperature of 170 C and immerse the artichoke. Hold the artichoke from the stem using a pair of kitchen tongs and while it fries, gently push it toward the bottom of the pan to maintain its flower shape. Cook it for about 6/7 minutes. Toward the end, turn the artichokes on its side to allow the stem to cook. Drain the artichoke on a paper towel to remove the oil in excess, salt them and enjoy!

Product size: 2 pieces 

Product of Italy

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