Roman Style Artichokes

1. 1

   ["Clean the artichokes:

2. 2

   Cut off the top of the stem (if it is very long don't throw it away, cut it and cook it together with the artichokes, they're delicious!).

3. 3

   Peel the stem.

4. 4

   Cut off the peak of the artichokes (so you don't have hurty spikes!).

5. 5

   Use your hands to open the artichoke heart and scoop out and discard the inner beard.

6. 6

   Snap off the dark-green outer leaves (I keep most of them, cause they're delicious to dip in the final sauce, chewing away the little pulp they have).", "Place them in a pot with water and the lemon juice (to prevent oxidation) and leave them there while proceeding with next steps.", "Grate together taralli, parsley, mint, garlic and a pinch of salt. Add olive oil and the liquor and mix.", "Help yourself with a spoon to fill in the artichokes hearts with this mixture.", "Place them in a pot, upside down, add enough water to cover 1/2 of the artichokes heads, 1-2 pinches of salt and the remaining mixture.", "Cover and cook on medium heat for 20-25 minutes (use a skewer to check if the inner part is tender).

7. 7

   Serve hot or cold, seasoned with the cooking sauce."]

* Per serving · 4 servings · Values may vary.

No additional tips available.