- 8 artichokes (better if round, called "mammola")
- 1 lemon
- 3 cloves of garlic
- parsley
- roman mint
- extra virgin olive oil
- salt
- pepper
To prepare the Roman style artichokes, start by cleaning the artichokes: remove the outer, harder leaves with your hands; cut the stem of the artichokes, leaving about half a centimeter from the base, and cut off the tip of the artichoke.
With the help of a small knife clean the center of the artichoke, getting rid of the hay.
Once the artichokes are ready, place them in a bowl of water acidulated with lemon juice. Finely chop the garlic cloves, parsley and a few mint leaves. Season with oil, salt and a pinch of pepper and mix well. Use this mixture to stuff the artichokes, spreading the leaves to allow them to better fit the stuffing. Take a deep casserole dish and arrange the artichokes in it with the stem upwards. Place them very tightly together. Pour two glasses of water and add 4-5 tablespoons of extra virgin olive oil. Cover them and let them cook on a moderate flame for about 1 hour. Serve hot.
Source:
https://www.corriere.it/cook/ricette/carciofi-romana_355484b4-8515-11ec-93b4-bc4dd8ecb5d9.shtml
