Carciofi alla romana-style braised cardoons
Carciofi alla romana-style braised cardoons is a traditional Roman winter dish where cardoons, a thistle-like vegetable related to the artichoke, are braised until tender. They are typically cooked with garlic, parsley, and sometimes a touch of lemon or white wine to balance their natural, subtle bitterness. The dish is a staple of Lazio's rustic cuisine, often served as a side or a vegetarian main.
🍽️ Nutrition at a glance
This dish is low in calories and carbohydrates, with a modest amount of plant-based protein and dietary fiber. It is an excellent source of essential minerals like potassium and magnesium, with a typical serving containing roughly 120-150 kcal.
Nutrition breakdown
| Calories | 135 kcal |
| Protein | 4.5 g |
| Carbs | 18 g |
| Fat | 5.5 g |
| Fiber | 8 g |
| Sugar | 2 g |
| Sodium | 320 mg |
| Potassium | 620 mg |
| Magnesium | 45 mg |
| Vitamin C | 15 mg |
| Folate | 70 mcg |
| Vitamin K | 25 mcg |
| Manganese | 0.3 mg |
| Iron | 1.8 mg |
| Calcium | 50 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Cardoons are a uniquely Mediterranean vegetable, prized for their artichoke-like flavor but with a more pronounced, elegant bitterness. Nutritionally, they are exceptionally high in inulin, a prebiotic fiber that supports gut health.
