Artichokes Roman Style: Carciofi alla Romana

1. 1

   In a small bowl, combine the parsley, mint, garlic, salt and 1 tablespoon olive oil.

2. 2

   In the cavity of the artichoke from which the choke was removed, place 1 teaspoon of the herb mixture.

3. 3

   Repeat this procedure with the remaining chokes.

4. 4

   Arrange all chokes in a deep pan that keeps them close together, in other words, one that doesn?t give them room to fall over.

5. 5

   Add the wine, boiling water, remaining oil and a pinch of salt.

6. 6

   Cover and simmer on the stovetop 1 hour.

7. 7

   Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.