Carciofi alla Romana

1. 1

   Peel the artichoke stems to reveal their tender cores, tear away the hard petals, and trim the tips of the softer petals.

2. 2

   Remove their chokes before immersing the artichokes in very cold water, acidulated with the lemon juice, for 1/2 hour.

3. 3

   Remove the artichokes from their acidy bath and dry them carefully on absorbent paper towels.

4. 4

   With a mezzaluna or a sharp knife, mince the pancetta affumicata with the garlic and the mint, making a fine paste.

5. 5

   Tuck the paste deeply between all the petals of the artichokes.

6. 6

   In a large terra-cotta or enameled cast-iron casserole over a medium flame, heat the olive oil and immerse the artichokes, stems up.

7. 7

   Gently cook the artichokes for 3 or 4 minutes, then add the wine, the sea salt, and generous grindings of pepper.

8. 8

   Cover the casserole and braise the artichokes over a gentle flame for 30 minutes or until the thistles are tender and yield easily to the point of a sharp knife.

9. 9

   Remove the casserole from the flame and permit the artichokes to rest for 1/2 hour.

10. 10

    Serve the artichokes, glossed with their own juices, at room temperature or cold, strewn with a few torn leaves of mint.

11. 11

    A single artichoke might do as an antipasto, but a pair of them are necessary for a first or second course.

* Per serving · 4 servings · Values may vary.