Carciofi alla romana (5)
Instructions
Peel the artichokes by depriving them of the outer leaves until you reach the lighter leaves and cut the hard bits.
Cut the stems, leaving a bit attached to the artichoke.
Place the artichokes in a bowl 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 piano and stuff them with a little of the parsley mixture, sprinkle the pretzels all around.
Place artichokes upside down and very close together in a saucepan on high edges so that they baking with the stem pointing up.
Pour in the oil to cover half Artichoke and lots of water to cover them up the stem.
Simmer over low heat, until the complete evaporation of the water.
Ingredients and dosing for 4 persons
- 8 tender artichokes
- Fresh parsley
- Mint
- 2 cloves of garlic
- 1 lemon
- Olive oil
- Salt
- Pepper