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Patellam ex holisatro (Artichokes Cooked in Herbs)
Patellam ex holisatro (Artichokes Cooked in Herbs) is a traditional Ancient Roman recipe for artichokes braised in a wine and water mix flavoured with herbs. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Patellam ex holisatro.
prep time
15 minutes
cook time
45 minutes
Total Time:
60 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesHerb RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
Patellam ex holisatro: elixas ex aqua nitrata, exprimis in patellam. teres piper, ligusticum, coriandrum, satureiam, cepam, vinum, liquamen, acetum, oleum. transferes in patellam, coques, amulo obligas. thymum et piper minutum asparges. et de quacumque herba, si volueris, facies ut supra.
Translation
Any kind of vegetables or herbs blanched off in water with a little soda; squeeze out the water. Arrange in a saucepan. Grind pepper, lovage, coriander, savory, onion with wine, liquamen, vinegar and oil; add this to the vegetables, stew all until nearly done and tie with roux. Sprinkle with thyme, finely ground pepper and serve. Any kind of vegetable may be prepared in the above manner, if you wish.
Ingredients:
6 young artichokes
small sprig each of
rosemary and mint
pinch each of coriander seeds and
fennel seeds
small sprig of
lovage
drizzle of olive oil
100ml white wine
100ml water
2 tsp
liquamen
sea salt and black pepper to taste
Method:
Trim the artichoke base and part the stems. Place in a pan standing on their trimmed bases, with their stalks pointing up. Roughly chop the herbs and add them to the pan along with the coriander and fennel seeds. Add equal parts of water and wine so that the liquid comes to about half way up the artichoke bulbs and season with the liquamen.
Bring the mixture to the boil, cover and simmer gently for 30–45 minutes until the artichokes are tender (top up with additional water as necessary).
When the artichokes are done remove them from the cooking liquid and set aside somewhere warm. Reduce the cooking sauce to half its volume, season with salt and pepper and pour over the artichokes. Finally add a drizzle of olive oil and serve.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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