Not being very hungry tonight, I decided to pick a few artichokes and cook them the way the Romans do to enjoy with the foccacia I baked this morning. A glass of my dry white wine complimented a simple and satisfying meal.
CARCHIOFI ALLA ROMANO ( adapted from one of the great Marcella Hazan’s recipes )
As many artichokes as you can fit snugly in your deep cast iron casserole or heavy bottomed pot. Keep about 50mm of stem attached to the artichoke because this is how the Romans serve them
2 or 3 cloves of garlic chopped fine. More if you like!
1 small handful of mint leaves chopped very fine
1 small handful of parsley chopped fine
1/2 cup of oil
Prepare the artichokes by slicing about 25mm off the top of the artichoke getting rid of spikes and a lot of the inedible green parts of the leaves. Peel away the hard outer leaves of the artichoke until the white leaves have only a little green at the top. Peel the green outer layer off the stem. I use an apple corer to dig the choke out from the centre without damaging the base of the artichoke. As each artichoke is cleaned, drop it in a bowl full of cold water with the lemons squeezed in. Drop the halves of squeezed lemon in the water too. Mix the garlic, parseley, salt and mint in a bowl. Press most of it in to the cavities of the artichokes. Put the oil in the pot and place the artichokes stem side up in the pot. Rub the last bit of the garlic mix on the outsides of the artichokes. Add enough water to cover most of the artichokes, keeping the stems dry. Put the lid on tightly. Cook on medium until tender when prodded with a knife. Serve with the sauce left in the pot poured over the artichokes. Eat the right away. ENJOY and remember the wine!