Roman-Style Artichokes

Whole artichoke hearts, buttery soft, infused with garlic and fresh herbs. The base is confit in olive oil and white wine, while the heart remains tender and juicy.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 357
• Protein: 8 g
• Carbs: 14 g
• Fat: 26 g

Ingredients

• 8 piece Artichoke ( trimmed and lemon-soaked )
• 2 piece Garlic ( finely minced )
• 1 piece Flat-leaf parsley ( chopped )
• 1 piece Mint fresh ( chopped )
• 1 piece Citrus limon (L.) Burm. f. ( for soaking water )
• 100 ml Extra virgin olive oil
• 100 ml Dry white wine
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 piece Mentuccia (Roman wild mint) ( leaves picked and chopped )

Instructions

1. Trim the artichokes

   Remove the tough outer leaves until you reach the pale green, tender ones. Cut off the top 2-3 cm of the leaves. Peel the stem to keep only the white heart. Immediately plunge into lemon water to prevent oxidation.

2. Prepare the stuffing

   Finely chop the garlic, flat-leaf parsley, fresh mint, and mentuccia. Mix with a pinch of grey sea salt and ground black pepper. Gently open the center of each artichoke with your fingers to spread the leaves.

3. Stuff and arrange

   Generously insert the herb and garlic mixture into the heart of the artichokes. Place them upside down in a narrow sauté pan so they stand against each other.

4. Stewing

   Pour the extra virgin olive oil and dry white wine up to halfway up the heads. Cover tightly. Cook over low heat until the tip of a knife sinks into the base like butter.

Chef's tips

• Use 'Mammole' variety artichokes if possible; they have no choke in the center.
• The skillet should be just large enough to hold the artichokes tightly together so they don't tip over.
• The liquid should reduce until only a shiny, oily sauce remains at the bottom of the pot.

Storage

Keeps for 2 days in the refrigerator. Enjoy at room temperature or slightly warmed to release the olive oil aromas.