Artichokes Roman Style

Carciofi alla romana

Lazio

Serves 4

4 large artichokes 4 grandi carciofi
1 lemon un limone
parsley prezzemolo
olive oil olio d’oliva
garlic aglio
mentuccia (wild mint if possible) mentuccia
salt and pepper sale, pepe
  1. Clean the artichokes well, removing all the tough parts of the petals, cut the stem 4 cm from the head.  Cut off the top part of the petals.
  2. Open the artichoke, remove the ‘choke’ carefully and stuff with the parsley, finely chopped garlic and a little chopped mentuccia.  Moisten with a little oil.
  3. Place them in a deep sided pan, upside down so that they are touching.  Add salt, cover with water and a few spoons of olive oil
  4. Cook in the oven at 160° C for about 1 hour.  They may also be cooked on the hob.
  5. They are ready when all the water has evaporated.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s