"Carciofi alla Romana"
The way we do in Rome
Artichokes are good in all ways: raw dipped in extra virgin olive oil and vinegar, cut in wedges and fried, crispy as chips and you cannot stop eating, or fried whole, the Jewish way. So many ways! The following recipe is the one I do often, which is a perfect side dish with many courses: artichokes “alla Romana” are so tender and delicate, they are so good and easy to prepare.
Most difficult step is cleaning artichoke, but once you understand the way, this will not be a problem. Needless to say, they can be found on sale already cleaned. Completely remove the very outer petals (darkest ones). As soon as you begin to see the lighter and more tender petals, start to break the petals in two, removing only upper part of the petal and leaving the base attached to the artichoke. At this point, cut the top of the flower (as in the picture below). With the top of the knife clean the base of the artichoke from any residue of dark and hard vegetation. If you want to cook also the stems you’ll need to use only their heart, cutting away the outer part.
Tips Once artichokes are cleaned they become darker (oxidate): put them in cold water with some squeezed lemon until the time for cooking.
Artichokes "Carciofi alla Romana"
- 4 Artichokes cleaned
- 1 clove Garlic finely cut
- 1 handfull Parsley finely cut
- some leaves Mint finely cut
- 1/4 glass extra virgin olive oil
- Finely cut Parsley, garlic and Mint. Season with salt and pepper.
- Press artichokes upside down to open petals and season with the herbs and garlic.
- In a pot pour the artichokes upside down (they have to stay close together), add the oil and water, until the base of stems. Cover and cook on medium low heat for 30 minutes.