Roman-Style Artichokes

🛒 Ingredients

• Roman Artichokes 250 g · 125 kcal
• Fresh Mint (Mentuccia) 10 g · 5 kcal
• Garlic 5 g · 7 kcal
• Extra Virgin Olive Oil 15 g · 130 kcal
• Lemon 10 g · 3 kcal

👨‍🍳 Instructions

1. Prepare the artichokes by removing the tough outer leaves, trimming the stems, and cutting off the thorny tops. Scoop out the fuzzy choke from the center and immediately rub all cut surfaces with lemon to prevent browning.
2. In a small bowl, combine the chopped fresh mint, minced garlic, salt, and freshly ground black pepper. Carefully fill the hollowed-out center of each artichoke with this aromatic mixture.
3. Arrange the stuffed artichokes tightly, head down, in a deep pot or Dutch oven. Add olive oil, then pour in enough water (or white wine) and remaining lemon juice until they are about halfway submerged.
4. Bring the liquid to a gentle simmer, then cover the pot and cook for 25-35 minutes, or until the artichokes are fork-tender. Ensure the cooking liquid does not evaporate completely, adding a little more hot water if necessary.
5. Serve the Carciofi alla Romana warm, drizzled with some of their flavorful cooking liquid from the pot.