Carciofi alla romana (13)
Instructions
Free the artichokes by hard leaves and the stem and leaf between leaf and fill with chopped parsley, garlic and Mint.
Put them next to each other in a saucepan with four tablespoons of olive oil, leaving Cook for about 10 minutes, then pour half a glass of dry white wine and half a glass of broth, cover the cassruola and simmer slowly until the sauce has reduced.
Ingredients and dosing for 4 persons
- 6 roman artichokes
- Parsley
- 1 clove of garlic
- Some leaves of mint
- 4 tablespoons of olive oil
- 1/2 cup of dry white wine
- 1/2 cup of broth