Cooking Class: Carciofi Alla Romana with Gina Tringali

Cooking Class: Carciofi Alla Romana with Gina Tringali


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During this interactive lesson, we will celebrate the artichoke season and make carciofi alla romana together. We’ll trim the tough outer leaves of the prized large artichokes, leaving the heart and tender leaf base to stuff with garlic and delicate mentuccia (pennyroyal) before cooking them until they are melt-in-your-mouth tender. In this cooking seminar, we will learn some tricks for trimming artichokes and talk about various preparations including fried and battered artichokes to artichokes with bread stuffing.

In this hands-on conversation, we will learn how to prepare this iconic Roman side dish. Led by food historian, sommelier, and home cook Gina Tringali, this interactive lesson will have you making carciofi alla romana like a pro. Designed to deliver a taste of Rome, participants will come away with an understanding of how to make this beloved dish and learn about its flavors.

Ingredients:

  • 4 whole artichokes
  • 2-3 garlic cloves, unpeeled
  • 1 small bunch of mint or parsley
  • 1 cup of water
  • 1 cup extra virgin olive oil
  • 2 potatoes, quartered
  • Sea salt
  • Juice from 1 lemon

Equipment:

1 large bowl, 2-quart saucepan with a tight-fitting lid, paring knife

Suggested Pre-preparation Instructions for the Artichokes:

Prep time: 15 minutes

Cook time: 15-20 minutes, depending on artichoke size

Yield: 1-2 servings

First, fill a large bowl with water and lemon juice.

Prepare the artichokes - Snap off the tough, outer leaves, peeling away to reveal the more tender and light-colored ones. The more leaves you remove, the more tender the final result will be. Place in lemon-water as you work to avoid oxidation. Chop off and discard the pointy spiked tips of the artichoke. Next, clean the stalks: trim away the ridged outer part while leaving the heart of the stalk intact. If you look at the end of the stem you will see a ring; trim away the outside of that ring. You may need to shorten the stalks to fit in your saucepan.

Gina is a food historian, coffee connoisseur and cook. Born into an Italian-American family, Gina spent countless hours in the kitchens of her mom and her Neapolitan and Sicilian grandmothers – watching, cooking, tasting – dreaming of living in Italy. In 2007 she relocated to Rome where she earned a Master’s degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, and became a certified sommelier and member of AIS. She also holds an MBA from NYU. Before relocating to Rome, she worked for Tom Colicchio's Craft family of restaurants in NYC in business development and marketing and she spent some time in the kitchen. Her writing appears on numerous food and travel publications.

This conversation is suitable for all ages.

90 minutes, including a 30 minute Q&A.

Customer Reviews

Based on 1 review
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D
D.N.L.
Delightful hour spent cooking

The class with Gina was my first experience with Context learning and it was perfect. I have always shied away from online classes but this was a revelation. Firstly Gina is charming, interesting, and well informed and organised. The class consisted of a full history of the artichoke as well as explanations of different varieties of the vegetable and an insight into the regional differences in cooking them in Italy.
While we moved along at a brisk pace, each in her/his own kitchen Gina was always available to answer questions (why does my artichoke look different from yours? Have I taken off enough outer leaves etc). The interactive aspect of the class really appealed to me.
The finished dish was delicious and I admit that I scoffed the lot standing at my kitchen counter!!!!
I will definitely take other cooking classes with Context learning and I look forward to taking other classes with Gina. It was the most delightful hour of my week.

Customer Reviews

Based on 1 review
100%
(1)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
D
D.N.L.
Delightful hour spent cooking

The class with Gina was my first experience with Context learning and it was perfect. I have always shied away from online classes but this was a revelation. Firstly Gina is charming, interesting, and well informed and organised. The class consisted of a full history of the artichoke as well as explanations of different varieties of the vegetable and an insight into the regional differences in cooking them in Italy.
While we moved along at a brisk pace, each in her/his own kitchen Gina was always available to answer questions (why does my artichoke look different from yours? Have I taken off enough outer leaves etc). The interactive aspect of the class really appealed to me.
The finished dish was delicious and I admit that I scoffed the lot standing at my kitchen counter!!!!
I will definitely take other cooking classes with Context learning and I look forward to taking other classes with Gina. It was the most delightful hour of my week.