Roman-style Artichokes

Instructions

1. 1

   To prepare Roman-style artichokes, start by cleaning the artichokes. Remove the outermost leaves 1 until you see the white base of the artichoke flower. Then, trim the base with a small knife and peel the stem. Cut off the tips of the leaves. You can also trim around the bottom of the leaves if you prefer to give them a more flower-like shape.

2. 2

   Rub the outside of the leaves and the stem with lemon so that the artichokes don't turn brown due to oxidation. You can choose how much to shorten the stems; the part that is cut off will also be cooked in the pan with the artichokes. Spread the artichoke well with your hands so that it can accommodate the filling, then salt the inside and outside. Place a generous bunch of mint and parsley on the cutting board.

3. 3

   Finely chop the aromatic herbs. Finely chop the garlic cloves as well, after removing the inner germ. Transfer everything to a bowl and mix well.

4. 4

   Insert the chopped herbs into the artichoke, pressing gently. Then, compact the artichoke by gently squeezing the flower. Once all are stuffed, heat plenty of extra virgin olive oil in a large saucepan with a thick bottom. Place the artichokes upside down to brown them well. Also add the stems, if you have them, wedging them between the artichokes. Turn up the heat and brown them well.

5. 5

   When the top of the flower is golden, turn the artichokes on their side and continue to brown them, turning them on all sides with tongs. Once well browned, deglaze with white wine. After a few moments, when the alcohol has evaporated, pour in the hot water, which should cover the artichokes halfway.

6. 6

   Bring to a boil, then lower the heat, cover with a lid, and cook for about 30 minutes. A trick from grandma, to make the artichokes cook faster and keep the moisture inside the pan: place a sheet of parchment paper that has been soaked and squeezed on the pan, then cover with a lid. The cooking time depends on the degree of tenderness of the artichoke you prefer: this way you will get artichokes that are cooked but still firm. If you prefer them softer, you can extend the cooking time by about ten minutes.

7. 7

   You can remove the parchment paper after about 20 minutes of cooking, then continue cooking with a lid for another 10 minutes, and then without, if it is necessary to reduce the sauce. Once ready, you can serve your Roman-style artichokes 20 drizzled with the cooking sauce!