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Guy Grossi Carciofi Alla Romana Recipe

Guy Grossi’s Carciofi alla Romana

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  • 12 globe artichokes
  • 2 cloves garlic, thinly sliced
  • 40g parsley, chopped
  • 20g sage, chopped
  • 20g mint, chopped
  • Rind and juice of 2 lemons
  • 90g grated parmesan
  • 300g breadcrumbs
  • 3g chilli
  • 300g olive oil
  • 1L water
  • 1L olive oil
  • 4 bay leaves


  1. Pre-heat oven to 180°C. To prepare the artichokes, cut approximately 1cm off the top of each one. Peel the outside layers of the artichokes away until you reach the light greener inner part. Cut the stalk leaving 2–3cm of stalk attached. Using a peeler, peel base of artichoke and stalk. Place in acidulated water (add lemon juice) to stop discolouration.
  2. Combine chopped garlic, herbs, lemon rind, parmesan, breadcrumbs, chilli and 300g olive oil and mix until combined. Season to taste.
  3. Pull back the leaves of the artichoke and rub crumbs into leaves. Repeat process for the rest of the artichokes.
  4. Place artichokes close together in a braising dish. Pour in 1 litre of water, 1 litre of olive oil and bay leaves. Cover with foil. Bake in oven for approximately 40–45 minutes.
  5. Place tip of knife into base of artichoke, if it goes in easily, artichoke is ready to serve.
Preparation time
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Two Blues Sauvignon Blanc 2014
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