Carciofi alla romana (4)
Instructions
Remove artichokes, outer leaves until you reach the lighter leaves and cut the hard bits.
Cut the stems, leaving about 6 cm joined the artichoke.
As they clean the artichokes, immerse them in a saucepan with cold water and lemon juice squeezed so that they do not become dark.
Chop the parsley, mint, garlic and add them to the salt, pepper and half a glass of olive oil.
Open the artichokes, batteteli on a plane and sit inside a bit of parsley, savory artichokes outside, one by one, turning them until they in the Palm of your hand where you put the salt.
Place artichokes upside down and very close together in a saucepan on high edges, so they can cook with the stem pointing up.
Pour in the oil to cover half Artichoke and lots of water to cover them up the stem.
Let simmer gently until the complete evaporation of the water.
Ingredients and dosing for 4 persons
- 8 roman artichokes tender
- Fresh parsley
- Mint
- 2 cloves of garlic
- 1 lemon
- Olive oil
- Pepper
- Salt