Carciofi alla Romana
Parsley 50 gr
Roman artichokes violets 8 pcs
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.