Carciofi alla romana
Roman Style Artichokes
Ingredients
- 4-6 globe artichokes
- 4-6 cloves of garlic finely minced
- A few sprigs of parsley finely minced
- A few sprigs of mint finely minced
- Salt and pepper
- Olive oil
Instructions
- Trim each artichoke of its outer leaves and choke.
- Stuffing and cooking the artichokes
- Mince the garlic, parsley and mint into a rough paste, season with salt and pepper. Fill the hallowed out cores of the artichokes with this mixture, packing it in well,
- Then stand the artichokes up, stems upward, in a terracotta casserole or enameled cast iron Dutch oven or other heavy pot with tall sides.
- NB: You may need to trim off a bit more of the stem so you can cover the pot tightly.
- Pour a generous amount of olive oil over the artichokes, then pour enough water into the pot to come halfway up the artichokes (not counting their stems).
- Season the artichokes generously. If you have any extra garlic-and-herb stuffing, you can add it to the cooking liquid.
- Cover the pot tightly. Let the artichokes braise over medium-low heat for about 20-30 minutes, depending on the size and age of the vegetable.
- Uncover the pot and allow the artichokes to cool before serving, moistened with a bit of the liquid.