Artichokes Roman Style

Carciofi alla romana


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.

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