Roman Artichokes
4 servings
30 minutes
Tender parts of artichokes are simmered for an hour in a sauce of olive oil, parsley, mint and garlic. An ideal hot or cold appetizer.
1
Clean the artichokes of the outer leaves, leaving only the whitest and tenderest in the middle. Cut the stem at the bottom by 5 cm.
- Artichokes: 8 pieces
2
Submerge artichokes in cold water with lemon to prevent browning.
- Lemon: 1 piece
3
Finely chop the parsley and mint. Mince the garlic. Add olive oil. Sprinkle with salt and pepper and mix.
- Parsley: 1 bunch
- Fresh mint: to taste
- Garlic: 2 cloves
- Olive oil: 0.5 glass
- Salt: to taste
- Ground black pepper: to taste
4
Open the artichoke leaves, remove the core, and pour 3/4 of the sauce inside. Carefully return the leaves. Place the prepared artichokes head down in a deep pan so they do not flip during cooking.
- Olive oil: 0.5 glass
5
Pour in the sauce and fill the remaining space in the pan with water. Cover and cook over medium heat for about 1 hour (until the water evaporates).
- Olive oil: 0.5 glass
6
Artichokes can be served both cold and hot.