Artichokes With Parsley, Garlic And Mint (Carciofi Alla Romana) - Lazio, Contorn

1. 1

   Use your thumbs to gently open the artichoke and using the small scoop of a melon baller or a small spoon, scoop out the furry choke from the artichoke and discard. Add the artichokes back to the acidulated water to keep them from browning.

2. 2

   Mix together the parsley, mint, garlic, 30 mlx of olive oil, and add salt and pepper to taste. Either use the herb garlic mixture to stuff the inside of the artichokes, using a small spoon to insert the stuffing and then gently closing the artichoke leaves over the stuffing or place in a pan with the artichokes, whole, halved or quartered. The pan should be large enough to accommodate the artichokes so that they have some space around them. If the artichokes are stuffed, the pan needs to be high enough so that the artichokes are able to stand on end so that their leaves are facing up.

3. 3

   Pour over 500 mls of water and 250 mls of olive oil. This should come halfway up the side of the artichokes. If it is not enough then add more water and oil in the same ratio (2 parts water to 1 part oil) until it reaches halfway up the artichoke.

4. 4

   Place the sheet of parchment paper over top of the pan and cover with the lid. Then either place on the stove, cooking on low heat (should be at a simmer but not a boil) for 45 minutes to 1 hour (the time will vary depending on the size of the artichoke). It is done when the water is mostly evaporated and the artichokes can be easily pierced with a fork.

5. 5

   Note: The artichokes can be baked instead in the oven at 175 C for 45 minutes to 1 hour. It is sometimes baked in a terracotta pot. Some people like to add a minced anchovy to the stuffing.

No nutritional information available.

No additional tips available.