When in Rome do as the Romans do... and when it is artichokes let's have them the Roman way too!
Artichokes are at their best now in Italy. It is a really interesting vegetable: full of nutrients, healthy and of a very deep and unique flavour. I always look forward of them coming into season!
You can cook them in so many ways: fried, in the oven, boiled, steamed, in pastas, risottos...but my favourite is always "alla romana", a classic in the Italian cuisine.
- Prep Time : 30 minutes
- Cook Time : 30 minutes
Clean the artichokes by removing the tough outer leaves; using a sharp knife and performing a rotating movement to spiral from the bottom up. Cut the stems off.
Clean the stems by peeling them with knife
Immerse the artichokes in water and lemon to prevent blackening. With the help of your fingers enlarge and open the leaves well
Make the filling with the chopped parsley, chopped garlic cloves and chopped mint leaves. Add the breadcrumbs and olive oil and mix all the ingredients up. With the help of a spoon, fill the artichokes with the mixture, sprinkle some salt over them and a little more olive oil
Put the artichokes and the stems in a large pan, add water up to cover half of the head of the artichokes. Close the pan with a lid and cook over a moderate heat for about 30 minutes. Prickle them with a fork to check if they are cooked.