RECIPE CARCIOFI ALLA

ROMANA
Ingredients
8 small artichokes
juice of 1 lemon
1 sprig wild mint, chopped
1 clove garlic, chopped
8 tbs. olive oil
salt
pepper

How to make CARCIOFI ALLA ROMANA:

Remove the tough outer leaves of the artichokes. Trim off the tips of the leaves and the
skin off the stem with a sharp knife. Do not cut off the stem. Open the leaves and remove
the beard from the center. Place the artichokes in cold water and lemon juice, to avoid
discoloration.

Wash and chop finely the wild mint and garlic. Remove the artichokes from the water,
open the leaves and fill the center with mint, garlic, salt and pepper.

Then place them upside down tight against each other (with the stem up) in a pot at least
as tall as the artichokes. Salt and pepper to taste, sprinkle olive oil, add as much cold
water as needed to just cover the artichokes, cover and let cook over medium heat for
about one hour. Cool and place them in a deep dish and cover with the cooking juice (if
too liquid, first reduce over a high flame).

Carciofi alla romana are best served warm, but may also be served at room temperature.

Caution about seasoning liquid before cooking, since if it needs to be reduced later it may
be over salty.