Artichokes Roman style
Known in Italian as “Carciofi alla Romana”, this is one of the most famous typical Roman dishes, and is cooked in houses and restaurants across the area, most commonly during spring.
• 2 artichokes
• Juice of 1 lemon
• 4 sprigs of parsley
• 4 mint leaves
• 1 garlic clove
• 250 ml vegetable stock
• Extra virgin olive oil, as needed
• Salt and pepper, to taste
1. Remove all the outer leaves of the artichokes leaving the heart. Remove the stems and set aside.
2. Rinse the artichoke hearts thoroughly, opening out the leaves slightly. Dip them in a bowl containing 2 litres of cold water and the lemon juice. Leave to soak.
3. Eliminate the lower ends of the artichoke stems. Peel the edible part and cut into 5 x 1cm strips. Add them to the bowl of water and lemon.
4. To make the stuffing, mince together the parsley, mint and peeled garlic.
5. Remove the artichoke hearts from the water and carefully fill them with the stuffing.
6. Place the hearts head down in a deep saucepan, inserting the stems into the spaces between the artichokes.
7. Sprinkle over remaining stuffing, a little oil, salt and a good dose of pepper.
8. Add enough stock to the saucepan to cover 1/3 of the artichokes’ height.
9. Cover with lid and cook over medium heat for about 30 minutes. Remove lid and let simmer for another 10 minutes. Serve hot.