How to make artichokes alla romana, recipe with fresh mint and parsley, for a tasty side dish to be eaten hot or cold, as it is a preparation that can be kept well for two or three days in the refrigerator.
Ingredients for 4 people
- 8 Roman artichokes called mammole
- 1 sprig of fresh parsley
- 2 cloves of garlic
- a few fresh mint leaves
- 1 lemon
- abundant extra virgin olive oil
- salt
- freshly ground black pepper
How to prepare artichokes alla romana
Remove the outer leaves of the artichokes and cut the hard tips, leaving about 5 centimeters of stem attached.
Peel and also clean the stems.
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During the preparation it is good to rub the artichokes with half a lemon so that they do not darken.
Chop the parsley, the mint and the garlic, add the salt, the black pepper and half a glass of extra virgin olive oil, then mix and mix everything together.
Open the leaves of the artichokes well by removing any internal fluff.
Place some parsley-based compost inside each artichoke and close the petals tightening them towards the center.
Place the artichokes thus prepared, upside down, in a pan with high edges and of suitable size, so that they remain firm and straight during cooking.
Salt lightly and pour in the oil necessary to cover the artichokes in half, then adding the water necessary to completely cover them.
Cover the pan and cook over moderate heat until the water has evaporated completely.
