Carciofi alla Romana

I love artichokes and this is one of the ways the Romans cook them, gently in a mixture of white wine, olive oil, garlic, and herbs. 

INGREDIENTS

4 globe artichokes 

2 Lemon

1 tbsp mint

1 tbsp flat-leaf parsely

2 clove garlic

200ml Extra virgin olive oil

200ml white wine 100ml

Salt,  to taste

Black pepper, to taste

Method

First fill a large bowl with water and squeeze the juice of the lemons into it. 

Next prepare the artichokes. 

Remove the tough outer leaves. Then with a small sharp knife cut the tips of the leaves when you begin to reach the softer heart. Peel the stalk to the heart, then cut it, leaving only about a centimeter. Keep the piece of stalk (in the bowl of lemon water) for use later. Finally, using a teaspoon gently remove the choke.

If you think you're going to be a bit slow in preparing the artichokes rub them with the squeeze lemon halves as you go along to help it from discolouring. 

Once prepared quickly drop the artichokes into the lemon water.  Cover with a wet tea towel to ensure the artichokes are submerged. 

Meanwhile finely chop the mint, parsley, garlic and the reserved artichoke stalks. Using a pestle and mortar grind into a paste, adding a pinch of salt and pepper. Keep some of the fresh chopped herbs for presentation later. 

Drain the artichokes and shake them to any remove excess water. Then massage the paste into the leaves of the artichokes, spreading them out slightly to use all the paste. 

In a small saucepan with a lid place the artichokes filled side down. Arrange them close together then pour in the oil and wine the hearts up to the beginning of the stalk. Add some water if needed.

Cover with a lid and cook for about 30 minutes over low heat. Smaller artichokes may take less time. 

Test they are cooked with a sharp knife. Remove from the cooking liquid and serve immediately on a warm plate, drizzle with a little of the cooking liquid, season with salt and pepper and a scattering of fresh chopped herbs.