sides sardinian

Carciofi Arrosto alla Sarda

Whole Sardinian artichokes opened, seasoned with olive oil, garlic, parsley, and salt, then cooked slowly over the fire.

Vegan Vegetarian Gluten-Free Dairy-Free Nut-Free
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Prep 20 min
Cook 30 min
Total 50 min
Servings 4
Difficulty Easy

Ingredients

Vegetables

Seasoning

Optional soak

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Instructions

  1. Cut the tops off the artichokes so they can stand upright. Use the trimmed tops for another dish if you like.

  2. Hold each artichoke upside down and tap it firmly on the work surface to open the leaves slightly.

  3. Season the inside with salt and a drizzle of olive oil.

  4. Mix the chopped parsley and garlic with the remaining olive oil, then spoon this mixture into and over the artichokes.

  5. Cook the artichokes over medium coals for about 30 minutes, until the outer leaves char and the centers turn tender.

  6. Peel away the burned outer leaves before serving and season again if needed.

  7. If cooking in the oven instead, soak the trimmed artichokes in water with lemon for 30 minutes, then roast until tender.

Variations

  • Cooked in the Oven: If you cannot cook them over coals, roast them in the oven after a short soak in water and lemon.

Interactive Nutrition Map

4 Servings

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Vegetables
Artichoke
1280 g
Garlic
3 g
Fruits
Lemon (Whole)
29 g
Oils & Fats
Extra Virgin Olive Oil
135 g
Herbs & Spices
Fresh Parsley
12 g
Salt
6 g

Per Serving

452kcalCalories
11gProtein
36gCarbs
34gFat
18gFiber
Sodium
337mg15% DV
Potassium
1198mg25% DV
Calcium
145mg11% DV
Iron
4.4mg24% DV
Magnesium
193mg46% DV
Vitamin C
41.7mg46% DV
Vitamin A
4µg0% DV
Vitamin K
69.7µg58% DV
Folate
219µg55% DV
Artichoke
Extra Virgin Olive Oil
Garlic
Fresh Parsley
Salt
Lemon (Whole)
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Carciofi Arrosto alla Sarda belongs on the Sardinian home table. I build it around artichokes, olive oil, and garlic.

I cut the tops off the artichokes so they can stand upright. I use the trimmed tops for another dish if you like. I hold each artichoke upside down and tap it firmly on the work surface to open the leaves slightly.

I peel away the burned outer leaves before serving and season again if needed. If cooking in the oven instead, soak the trimmed artichokes in water with lemon for 30 minutes, then roast until tender.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide