Roman-Style Artichokes
Ingredients
- 8 pcArtichoke (trimmed and lemon-soaked)
- 2 pcGarlic (finely minced)
- 1 pcFlat-leaf parsley (chopped)
- 1 pcMint fresh (chopped)
- 1 pcCitrus limon (L.) Burm. f. (for soaking water)
- 100 mlExtra virgin olive oil
- 100 mlDry white wine
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pcMentuccia (Roman wild mint) (leaves picked and chopped)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the refrigerator. Enjoy at room temperature or slightly warmed to release the olive oil aromas.
