ARTICHOKES ALLA ROMANA
Artichokes have been eaten since thousands of years, and originally come from Sicily in Italy. They are great on their own, but with some seasoning they will get even better. Here we just fill them with some parsley and mint, along with some garlic. They are then steamed in a blend of olive oil and white wine.
4 servings:
8 artichokes
a handful of parsley and mint, chopped
2 garlic cloves, chopped
1 tsp salt
2 tbsp olive oil
6 tbsp olive oil
100 mL/3 fl oz white wine
Prepare the artichokes as we describe on HOW TO pages (briefly, remove the outer leaves, trim the bottom so you remove all the green stuff without removing too much of the white edible part, and remove the choke with a spoon) and place them in water with some lemon juice to prevent discoloration. Prepare the marinade by mixing olive oil, garlic, salt, parsley and mint. Fill the artichokes with the marinade and place them upside down in a pan with hot olive oil. Let them cook for 3 minutes under lid, then add the wine (be careful it's gonna sputter) and cover with the lid and cook for 15 minutes, or until the artichokes are soft enough.