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.

Energy value per serving

• Calories: 324.9
• Proteins: 4.6g
• Fats: 25.4g
• Carbohydrates: 21g

Ingredients

• Artichokes: 8 pc
• Lemon: 1 pc
• Garlic: 2 clove
• Parsley: 1 bunch
• Fresh mint: to taste
• Salt: to taste
• Ground black pepper: to taste
• Olive oil: 0.5 glass

Cooking steps

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.

   Required ingredients:

   • Artichokes: 8 pieces

2. Submerge artichokes in cold water with lemon to prevent browning.

   Required ingredients:

   • Lemon: 1 piece

3. Finely chop the parsley and mint. Mince the garlic. Add olive oil. Sprinkle with salt and pepper and mix.

   Required ingredients:

   • 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.

   Required ingredients:

   • 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).

   Required ingredients:

   • Olive oil: 0.5 glass

6. Artichokes can be served both cold and hot.