Gwen Baker UK SAP HCM Consultant
Food
Carciofi alla Romana

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Cuisine:

Course:

Category

Source:

Servings:

Italian

Side Dish

Vegetable

Diva

4

Ingredients:

Instructions:

Parsley 50 gr

Roman artichokes violets 8 pcs

Fresh mint

Garlic

Olive oil

Salt

Pepper

Carefully prepare the artichokes: remove most of the shank, cutting it to approximately 4 cm from the flower.

Discard the outer leaves entirely and turn upside down to remove the hardest part.

With the help of a corer, remove any "hay" in the centre of each piece.

Peel the parsley, wash and drain it well, then chop finely together with some mint leaves, salt, pepper and a clove of garlic.

Place a little of this mixture in the centre of the 8 artichokes, pushing it inside with the help of a teaspoon.

Close them and place them with the stem side up, in a clay pot to hold them properly in a single layer.

Add salt, then moisten with two-thirds oil to one-third water covering half way.

Cover the pan with a heavy lid and place it on the stove.

Cook for about 40-45 until the water has reduced.

Uncover the pan, increase the heat to finish drying the liquid, then serve hot or cold artichokes.