Rome in Artichoke Season: A Walk Through Campo de’ Fiori

During a recent trip to Rome in the early spring, I found myself wandering through Campo de’ Fiori, drawn in by the buzz of the open-air market. The stalls were packed with the usual suspects—citrus, herbs, cured meats, but it was the artichokes that stopped me in my tracks.

Not just a few stacked on the side. I’m talking about tables piled high with massive Roman artichokes—carciofi romani—their purple-tinged leaves almost floral in shape and color. Elderly women were seated at the stalls, trimming them with small paring knives, removing the tough outer leaves with precision. It wasn’t performative, it was practical, but there was something beautiful about it.

At one stall, a handwritten sign read:“Do Not Touch!! No... Not Even If Its' Just for an Instagram Story or A Selfie.” Apparently, Artichoke Selfies are now a thing?! Who Knew?

Artichokes in Rome aren’t just a vegetable. When they’re in season roughly March through May they’re everywhere. Not in a gimmicky way, but as a staple. You’ll find them on just about every traditional menu, prepared in two classic Roman styles: alla Romana and alla Giudia. Both are worth seeking out. Both highlight how Italian cooking relies on technique and restraint rather than excess.

Carciofi alla Romana – Braised the Roman Way

This preparation is all about softness and subtlety. The trimmed artichokes are stuffed with a simple mix of garlic, parsley, and mint (traditionally mentuccia, a Roman wild mint), then braised in olive oil, white wine, and water until tender. The result: meltingly soft leaves, delicate aromatics, and a rich, olive oil-slicked finish.

Ingredients:

• 4 Roman artichokes

• Juice of 1 lemon

• 2 cloves garlic, minced

• A few sprigs fresh parsley

• Fresh mint or mentuccia (if available)

• Salt and black pepper

• 1/2 cup white wine

• 1/2 cup water

• Olive oil

Method:

1. Trim the artichokes: remove tough outer leaves, trim the stems, and scoop out the choke if needed.

2. Rub all cut parts with lemon juice to prevent browning.

3. Combine the herbs and garlic, season with salt and pepper, and stuff the mixture into the center of each artichoke.

4. Arrange in a pot stem-side up, snugly.

5. Add wine, water, and enough olive oil to reach halfway up the artichokes. Cover and simmer gently for 30–40 minutes, until tender.

6. Serve warm or at room temperature.

Carciofi alla Giudia – Fried the Jewish-Roman Way

This version comes from the Jewish community of Rome, particularly the historic Ghetto quarter. The artichokes are cleaned, flattened open like a flower, and double-fried in olive oil until the leaves are crispy and caramelized. It’s one of the rare vegetable dishes that’s both elegant and indulgent.

Ingredients:

• 4 large artichokes

• Lemon juice

• Salt

• Olive oil for frying

Method:

1. Clean the artichokes thoroughly, removing tough leaves and trimming the stem.

2. Soak them in water with lemon juice for about 15 minutes, then pat dry.

3. Heat olive oil in a deep pan. Fry the artichokes gently (stem up) for about 10 minutes until softened.

4. Remove, let cool slightly, then press them open to flatten the leaves outward.

5. Fry a second time at a higher temperature until golden and crispy.

6. Sprinkle with salt and serve immediately.

Why It Matters?

In Italy, food follows the rhythm of the seasons. There’s a time for everything, and when it’s that time, you make the most of it. Artichokes are a perfect example: they appear in markets and on menus when they’re at their best, and then they’re gone until next year. There’s no rush to freeze or replicate them out of season. Romans understand the value of eating with the calendar.

It’s a contrast to how we often do things in the U.S., where everything is expected to be available year-round. But in Rome, part of the joy is in the waiting

and in knowing that a dish like carciofi alla Romana or alla Giudia is meant for this moment only.

So if you’re in Rome during artichoke season, enjoy it while it lasts. Timing is everything.